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Tabouli

Yields5 ServingsTotal Time20 mins

*Note the tabouli must sit in the fridge for several hours or overnight so plan accordingly.

Ingredients-
 5 tbsp cup bulgar
 6 tbsp red onion, finely diced (61g)
 6 tbsp green onion, sliced (30g)
 6 tbsp cucumber, finely diced (44g)
 6 tbsp tomato, finally diced (61g)
 1.25 cups parsley, minced x976g)
 5 tsp extra virgin olive oil
 8 tsp lemon juice
 salt to taste
 pepper to taste
Recipe-
1

Bring some water to a boil, place bulgar in a bowl, then pour enough water over the bulgar to cover it, cover the bowl with a lid and let soak for 20 minutes.

2

Meanwhile cut your veggies. They should be pretty fine and all the same size. See picture above for example.

3

When the bulgar is done soaking, drain, combine all ingredients in a large bowl, and mix well. Taste and add as much salt and pepper as you see fit, I like a lot of salt on mine, I think it really brings out the flavors. Transfer to the refrigerator and let cool for several hours, preferably overnight before serving. This give the tabouli time to soak up the lemon juice and decrease the intensity of the parsley.

4

Serve with pita bread and other mediterranean dips and enjoy!

Nutrition Facts

5 servings

Serving size