This fresh tabbouleh recipe is easy to make, and has lots of fresh cucumber, tomatoes, and herbs.
Ingredients
1cupbulgur wheat*(dry)
1.5cupsboiling water
1tspsalt
1/2cupfresh chopped mint
1/2cupfresh chopped parsley
1/2cupfresh chopped dill
2large tomatoesseeded and chopped (about 2 cups)
1English cucumberseeded and chopped
1bunch scallionssliced (white and green parts)
1/4cupextra virgin olive oil
2tbspfreshly squeezed lemon juice
ground black pepperto taste
Instructions
Place the bulgur in a bowl, then pour over the boiling water. Stir in the salt, then let the bowl sit, covered, for 1 hour, until the liquid has been absorbed.
Add the chopped herbs, tomatoes, cucumber, scallions, oil, and lemon juice, and give it all a good stir. Season to taste with salt and pepper, then serve.
Notes
*If you have a choice, choose a fine or medium grind. Try to avoid coarsely ground large grain bulgur unless you prefer a more rustic texture.Storing leftovers: Keep in an airtight container in the fridge for up to 3 days. You may consider storing it in a fine-mesh strainer over a bowl, covered with plastic wrap, to allow any excess moisture to drain off.Freezing: Not recommended.Reheating: This is not a dish you want to reheat, because of the cucumbers and fresh herbs. Enjoy it cold from the fridge, or set it out on the counter for 30-60 minutes before serving in order to allow it to warm up slightly.Make-ahead commentary: I wouldn’t make this Tabbouleh more than one day ahead, because the freshness deteriorates pretty quickly. However, if you want to make just the bulgur ahead of time, that can be done 2-3 days in advance and held in the fridge.A note on timing: The bulgur will need to sit for one hour to fully soften. I assume you will prep the rest of the ingredients as that sits, so this shouldn't take more than one hour to prepare because all you're doing at the end is mixing in the rest of the ingredients.