2 bunches of fresh parsley (1 1/2 cup chopped, with stems discarded)
2 tablespoons of fresh mint, chopped
I medium onion, finely chopped
6 medium tomatoes, diced
1 tablespoon salt
1/2 teaspoon black pepper
1/2 cup bulghur, medium grade
6 tablespoons lemon juice
6 tablespoons extra virgin olive oil
Soak bulghur in water for 1 1/2 to 2 hours in cold water until soft.
Squeeze out excess water from bulghur using hands or paper towel.
Combine all ingredients, except for salt, pepper, lemon juice, and olive oil.
Sprinkle olive oil, lemon juice, salt and pepper on top.
Serve immediately or chill in refrigerator
Pairs Well With
Tabouleh is a salad it can be eaten in pita bread, scooped onto pita bread, or traditionally with a fork. In the Middle East, fresh grape leaves are used as a scoop.
You can add carrots, cucumbers, red or green onions.