This tart, parsley-dominated tabbouleh recipe makes for a flavorful side at any gathering. The recipe can be easily doubled to feed a crowd. Serve at room temperature or chilled.
Parsley Tabbouleh
This tart, parsley-dominated tabbouleh recipe makes for a flavorful side at any gathering. The recipe can be easily doubled to feed a crowd. Serve at room temperature or chilled.
Ingredients
- 1 small cucumber peeled, seeded and diced
- 4 scallions thinly sliced
- 1 cup water
- ½ cup bulgur
- ¼ cup lemon juice
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon minced garlic
- ¼ 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
- 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.
- 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.
Notes
Cover and refrigerate for up to 1 day.
