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Tabbouleh Salad
- Yield:
6
servings. - Difficulty
Easy
Published 2011
This nutritious Middle Eastern salad is packed with vitamins, minerals and flavor. For best results, dry parsley and mint thoroughly before chopping them in the processor. Save the parsley stems and use them when making chicken or vegetable broth.
Ingredients
½ cup 2 cups 1 large
Method
In a medium bowl, soak bulgur in boiling water for 15 minutes. Drain in a fine mesh strainer. Soak parsley and mint in cold, salted water for 10 minutes. Drain and dry well. Trim stems from parsley and mint.
Steel Blade: Process tomatoes with on/off pulses, until coarsely chopped. Place in a large bowl. Add drained bulgur to tomatoes. Wipe processor bowl dry with paper towels. Pr
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