thekitchn.com
Tabbouleh
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Prep
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Cook
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Total
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Serves
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Instructions
- 01
Stir 1/4 cup fine bulgur wheat and 1/4 cup lemon juice together in a small bowl. Let sit to rehydrate for about 15 minutes.
- 02
Stir 3 cups minced flat leaf parsley leaves, 2 tablespoons minced fresh mint leaves, 12 ounces small dice tomatoes, and 2 finely chopped medium scallions together in a medium bowl.
- 03
Stir in 1/2 cup extra-virgin olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Stir in the bulgur. Taste and season with more kosher salt and/or lemon juice as needed. Refrigerate for at least 30 minutes or up to overnight before serving. Serve cold.
- 04
Substitutions: You can use 1/4 cup finely chopped red onion instead of scallions.Storage: Refrigerate in an airtight container for up to 3 days.
Nutrition
per serving · Serves 6
- Calories
- 203
- Protein
- 2.2g
- Carbs
- 9.5g
- Fat
- 18.5g
- Fiber
- 2.6g
- Sugar
- 1.9g
- Sat. fat
- 2.6g
- Sodium
- 278.9mg
- Cholesterol
- 0mg
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