Tabbouleh

Middle Eastern herb and bulgur salad — zingy, fragrant, and so refreshing. Perfect for a mezze platter or picnic!

• Category: Salads
• Servings: 6
• Prep time: 20 min
• Cook time: 20 min

Ingredients

• ⅓ cup extra-virgin olive oil
• 3 tbsp fresh lemon juice
• 1 garlic clove, grated
• ½ tsp sea salt
• ¼ tsp ground coriander
• Pinch cinnamon
• 3 cups finely chopped curly parsley (about 2 bunches)
• 1 cup diced English cucumber
• 1 cup cored and diced tomato
• ⅔ cup cooked bulgur wheat
• ⅓ cup finely chopped fresh mint
• 2 scallions, chopped

Instructions

1. Whisk together olive oil, lemon juice, garlic, salt, coriander, and cinnamon in a large bowl.
2. Add parsley, cucumber, tomato, bulgur, mint, and scallions; toss to combine.
3. Season to taste and chill until serving.

Notes

Coarse bulgur: boil 2 cups water, add 1 cup dry bulgur, cover, and remove from heat. Let sit 20 to 30 minutes until tender, then drain excess water and fluff with a fork; use ⅔ cup cooked bulgur, cooled before adding. Fine bulgur: place in a bowl, cover with ½ inch water, and soak 20 minutes until tender, then drain.