Tabouli Recipe
Yield 6-8 servings; great for meal prep. Save well for a week.
Ingredients
½ cup fine bulgur wheat
4 firm Roma tomatoes, very finely chopped
1 English cucumber (hothouse cucumber), very finely chopped
8 fresh mint leaves, stems removed, washed, well-dried, very finely chopped
4 green onions, white and green parts, very finely chopped
Celtic Sea Salt or Kosher Salt
3-4 tablespoon lemon juice
3-4 tablespoon Extra Virgin Olive Oil
2 bunches Parsley, part of the stems removed, washed and well-dried, very finely chopped
Note: (buy the fluffiest parsley you can find)
Directions:
Wash the bulgur wheat and soak it in water for 5-7 minute. Drain very well (squeeze the bulgur wheat by hand to get rid of any excess water). Set aside.
Very finely chop the vegetables, herbs and green onions as indicated above. Be sure to place the tomatoes in a colander to drain excess juice.
Place the chopped vegetables, herbs and green onions in a mixing bowl or dish. Add the bulgur and season with salt. Mix gently.
Now add the lemon juice and olive oil and mix again.
For best results, cover the tabouli and refrigerate for 30 minutes. Transfer to a serving platter. If you like, serve the tabouli with a side of pita and romaine lettuce leaves, which act as wraps or "boats" for the tabouli.
Tips for Tabouli:
The finer you chop the vegetables, the better. See additional tips above.
To serve a smaller crowd, simply cut the recipe in half.
You can keep tabouli refrigerated in a tight-lid container for 2 days or so. It’s important to try and drain some of the juice out before refrigerating leftover tabouli.