Tabbouleh

Name: Tabbouleh
Yield: Yield: 8 Portions
Cuisine: Turkish
Ingredients: 1 bunch flat-leaf parsley, coarsely chopped; 3 green onions, sliced; 10 oz/284 g European cucumber, peeled, cut into small dice; 1 lb/454 g tomatoes, peeled, cut into small dice; Salt, as needed; 8 oz/227 g bulgur wheat; Ground black pepper, as needed; 1½ fl oz/45 mL lemon juice; ½ cup/120 mL extra-virgin olive oil; ½ bunch mint, coarsely chopped

Preparation info

Yield:
8
Portions

Difficulty
Easy

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Ingredients

8 oz/227 g bulgur wheat
Salt, as needed
1 lb

Asia
Iran
Turkey
Vegan
Street Food
Mediterranean

Method

Rinse the bulgur in cold water and place it in a bowl. Add enough boiling water to cover the bulgur by 1 in/3 cm, and add a pinch of salt. Allow it to sit, covered, until the bulgur is tender, about 20 minutes. If necessary, drain any excess water.
Combine the bulgur with the tomatoes, cucumber, green onions, parsley, and mint. Season with the olive oil, lemon