Tabbouleh is delicious on its own, eaten with thin pita bread so you can dip the bread in the juices on your plate or the salad bowl…. It is a perfect accompaniment to grilled meats, especially shish kebab, lamb chops or steaks.
3bunchesfresh curly parsleywashed, dried, and finely chopped (2 cups)
20fresh mint leaveswashed, dried, and finely chopped (¼ cup)
1large tomatoseeded
5scallionswhite and green parts
Instructions
In a small bowl, whisk together the lemon juice, olive oil, salt, pepper, and dried mint. Add the bulgur and set aside to soften for 15 minutes while you make the salad.
Use a big sharp knife to dice the tomatoes into ¼" pieces, and finely slice the scallions.
Combine the parsley, mint, tomato, scallions, and soaked bulgur in a serving bowl. Pour the vinaigrette over top and stir to combine. Serve immediately or chill, then serve.
Notes
Storing: You can keep tabbouleh in an airtight container in the fridge for up to 4 days. It's important to try and drain some of the juice out before refrigerating leftover tabouli. The flavors will continue to meld and taste great.Make ahead: Make the vinaigrette and keep it in an airtight container. Rinse the bulgur and cover it with cold water in a bowl. Soak for 15 minutes, drain, and squeeze out any excess water. Keep the bulgur in an airtight container as well. Put all the chopped vegetables and herbs in individual airtight containers or ziploc bags. When you're ready to serve, put all the salad components into a serving bowl and toss to combine.