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Ingredients:
- 1 cup bulgur
- 1 cup fresh parsley, finely chopped
- 1 1/2 cups cucumbers, finely chopped
- 1 cup tomatoes, finely chopped
- 1/2 cup green onions, finely chopped
- 1/2 cup black olives, finely chopped
- 1/4 cup fresh lemon juice
- 1/3 cup olive oil
- 1 tbsp fresh mint, finely chopped
- 1/2 tsp salt
- 1/8 tsp black pepper
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Directions:
- There’s a few different ways you can cook bulgur. It depends on how much time you have, but both ways pretty much give you the same results.
- Stovetop method: Combine 1 cup bulgur and 2 cups water in a pot. Bring to a boil and cover. Reduce heat to a simmer and cook until tender, about 12 minutes. Drain off any excess liquid and fluff with a fork.
- Soaking method: Place 1 cup bulgur in bowl and add 1 cup boiling water. Stir and let sit for 1 hour. Drain off excess liquid and fluff with a fork.
- Finely chop your parsley, cucumbers, tomatoes, green onions, olives, and mint.
- In a large bowl, combine bulgur, parsley, cucumbers, tomatoes, green onions, and olives.
- For the dressing, combine olive oil, lemon juice, finely chopped mint, crushed garlic, and salt & pepper in a jar and shake until everything is combined. Pour onto the tabbouleh mixture and mix well.
- Cover and let chill overnight so all the flavors can come together.
- Before servings, give it a nice mix and garnish with fresh mint.
