• 4servings
  • 195minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B3, B6, B9, C, P
MineralsSelenium, Natrium, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 cup bulgur wheat (fine-medium grind)

  2. 2 cups hot water

  3. 1 pound ripe tomatoes, seeded and chopped (about 2 cups)

  4. 1 bunch green onions , white and green part, finely chopped (about 1 cup)

  5. 1 hothouse cucumber, halved, seeded and diced (about 2 cups)

  6. 2 large bunches fresh flat-leaf parsley , leaves finely chopped (about 2 cups)

  7. 1 bunch fresh mint leaves, finely chopped (about 1/2 cup)

  8. 1/2 teaspoon ground cumin

  9. Kosher salt and freshly ground black pepper

  10. 2 lemons, juiced

  11. 1/4 cup extra-virgin olive oil

Instructions Jump to Ingredients ↑

  1. Put the bulgur in a large bowl and pour in the hot water. Cover with a dish or plastic wrap and let stand for about 30 to 45 minutes to rehydrate. Drain in a strainer, pressing with the back of a wooden spoon to squeeze out as much water as possible.

  2. In a mixing bowl, combine the tomatoes, onions, cucumber, parsley, and mint. Toss the salad well to incorporate the ingredients; season with cumin, salt and pepper. Add the bulgur; moisten with the lemon juice and olive oil. Fold everything together to incorporate the ingredients. The flavor will improve if the tabbouleh sits for a few hours. Serve at room temperature.


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