Tabbouleh

Name: Tabbouleh
Prep time: 120 min
Total time: 120 min
Yield: 4
Cuisine: Greek
Ingredients: 1 cup Broken Wheat (1 cup bulgur, extra-coarse* if possible); 1 cup Red Onion (1 red onion (to yield about a cup when finely diced)); 5 pieces Scallion (5 to 6 scallions — up to 6); 1 bunch Chives (1 small bunch of chives); 1 piece English Cucumber (1 English cucumber); 1 cup Cherry Tomato (1 to 2 cups cherry tomatoes — up to 2); 1 bunch Parsley (1 bunch parsley (to yield a heaping cup once chopped)); 1 cup Mint (mint (to yield about a quarter cup once minced)); ¼ cup Extra Virgin Olive Oil (1/4 cup extra-virgin olive oil); 2 cup Lemon (2 to 3 lemons, juiced to yield about 1/4 cup — up to 3); 0 pieces Kosher Salt (kosher salt and freshly cracked black pepper*You can use whatever bulgur you like. My mother finds extra-coarse bulgur at her Greek market, which I love, but this might be hard to find in a regular grocery store.)

Tabbouleh - Salad (Greek)

120 minGreek

Servings4

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Vegetarian
Vegan
Dairy Free
Pescatarian
Halal
Egg Free

Ingredients

For 4 servings

Broken Wheat1 cup · 1 cup bulgur, extra-coarse* if possible
Red Onion1 cup · 1 red onion (to yield about a cup when finely diced)
Scallion5 pieces · 5 to 6 scallions — up to 6
Chives1 bunch · 1 small bunch of chives
English Cucumber1 piece · 1 English cucumber
Cherry Tomato1 cup · 1 to 2 cups cherry tomatoes — up to 2
Parsley1 bunch · 1 bunch parsley (to yield a heaping cup once chopped)
Mint1 cup · mint (to yield about a quarter cup once minced)
Extra Virgin Olive Oil¼ cup · 1/4 cup extra-virgin olive oil
Lemon2 cup · 2 to 3 lemons, juiced to yield about 1/4 cup — up to 3
Kosher Salt0 pieces · kosher salt and freshly cracked black pepper*You can use whatever bulgur you like. My mother finds extra-coarse bulgur at her Greek market, which I love, but this might be hard to find in a regular grocery store.

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Steps

1Place bulgur in a large bowl. Cover with cold water. Let stand for one hour. Drain in a sieve (if you have one with a fine enough mesh) or use a pot cover to hold back the bulgur while you drain the water into the sink. Set aside.
2Meanwhile, finely dice the onion. Mince the white and light green portion of the scallions. Mince the chives. Small dice the cucumber. Halve or quarter the cherry tomatoes, depending on their size. Mince (roughly mince) the parsley. Mince the mint.
3Spread the bulgur out in your bowl. Season evenly with kosher salt (I used a teaspoon) and freshly cracked pepper. Add all of the chopped vegetables and minced herbs. Pour in the olive oil and lemon juice. Toss well. Taste and adjust seasoning as necessary.