Traditional Lebanese Tabbouleh

Instructions

1. 1

   Rinse the bulgur wheat in cold water, then soak in 120ml (1/2 cup) of water for 20 minutes until softened. Drain any excess water and fluff with a fork.

2. 2

   While bulgur soaks, wash and thoroughly dry the parsley and mint. Remove thick stems from parsley and finely chop the leaves. Finely chop the mint leaves.

3. 3

   Dice the tomatoes into small 1/4-inch pieces, removing excess seeds and juice to prevent the salad from becoming watery.

4. 4

   Thinly slice the green onions, including both white and green parts.

5. 5

   In a large bowl, combine the chopped parsley, mint, drained bulgur, diced tomatoes, and sliced green onions.

6. 6

   In a small bowl, whisk together the lemon juice, olive oil, and salt until well combined.

7. 7

   Pour the dressing over the salad and toss thoroughly to combine all ingredients.

8. 8

   Let the tabbouleh rest for 15-20 minutes before serving to allow flavors to meld.

9. 9

   Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.

10. 10

    Serve chilled or at room temperature with pita bread, lettuce leaves, or as part of a mezze platter.