This fresh, herby, bulgar wheat salad originates from the Middle East and is the perfect spring and summer side! Eat Tabbouleh as a salad or even with some hummus and pita bread like a dip. With lemon juice, parsley, mint, and cucumber, Tabbouleh is the most refreshing dish you will ever eat. It will certainly make the day that much sunnier!
Ingredients• 3/4 cup bulgur wheat • 1 1/2 cups boiling water • 1 cup English cucumber, finely diced • 1 1/4 cups Roma tomatoes, seeded and finely diced • 1/2 cup green onions, thinly sliced • 1 cup curly parsley, finely chopped • 1/4 cup fresh mint, finely chopped, optional • 1/3 cup olive oil • 3 tablespoons lemon juice • 1 teaspoon salt • 1/4 teaspoon pepper
In a saucepan, bring water to a boil.
In a large bowl, combine the bulgar wheat with boiling water.
Cover and allow the wheat to soften for 45 minutes. Drain off extra liquid.
In the same bowl as the bulgar wheat, add the cucumber, tomatoes, green onions, parsley, and mint.
In a small mixing bowl, combine olive oil, lemon juice, salt, and pepper.
Add the dressing to the bowl with the bulgar wheat. Toss to combine.
Cover the salad and allow it to rest in the refrigerator for at least 30 minutes or up to 2 days.