how to make lebanese tabbouleh

in #kitchen6 years ago (edited)

INGREDIENTS

  • 1/2 cup fine bulgur
  • 3 tablespoons olive oil
  • 1 cup boiling-hot water
  • 2 cups finely chopped fresh flat-leaf parsley (from 3 bunches)
  • 1/2 cup finely chopped fresh mint
  • 2 medium tomatoes, cut into 1/4-inch pieces
  • 1/2 seedless cucumber*, peeled, cored, and cut into 1/4-inch pieces
  • 3 tablespoons fresh lemon juice
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper

 

PREPARATION

  1. Stir together bulgur and 1 tablespoon oil in a heatproof bowl. Pour boiling water over, then cover bowl tightly with plastic wrap and let stand 15 minutes. Drain in a sieve, pressing on bulgur to remove any excess liquid.
  2. Transfer bulgur to a bowl and toss with remaining ingredients, including 2 tablespoons oil, until combined well.
    • These long, narrow cucumbers are often marketed as "European" and are usually sold in plastic wrap to protect their thin, delicate, unwaxed skin.