Tabbouleh

1. 1

   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.

   15 min
2. 2

   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.

3. 3

   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.

   30 min

Recipe Notes

1. 4

   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.