Middle Eastern•healthy
Parsley Tabbouleh
This tart, parsley-dominated tabbouleh recipe makes for a flavorful side at any gathering.
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- Prep time
- 12 min
- Cook time
- 28 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 small cucumber, peeled, seeded and diced
- 4 scallions, thinly sliced
- 1 cup water
- 0.5 cup bulgur
- 0.25 cup lemon juice
- 2 tablespoons extra-virgin olive oil
- 0.5 teaspoon minced garlic
- 0.25 teaspoon salt
- 1/4 cup chopped fresh mint
- 2 tomatoes, diced
- Freshly ground pepper, to taste
- 2 cups finely chopped flat-leaf parsley, (about 2 bunches)
Instructions
- 1
Combine water and bulgur in a small saucepan. Bring to a full boil, remove from heat, cover and let stand until the water is absorbed and the bulgur is tender, 25 minutes or according to package directions. If any water remains, drain bulgur in a fine-mesh sieve. Transfer to a large bowl and let cool for 15 minutes.
- 2
Combine lemon juice, oil, garlic, salt and pepper in a small bowl. Add parsley, mint, tomatoes, cucumber and scallions to the bulgur. Add the dressing and toss. Serve at room temperature or chill for at least 1 hour to serve cold. Additional reporting by Carrie Myers and Jan Valdez