This is a version of the Mid-Eastern classic vegetarian dish which is perfect for warm summer days. It’s refreshing, filling, textured and tasty. The secret to a great tabouli salad lies in finely chopping the herbs and vegetables and draining the ingredients, including the bulgur, well. Make sure you allow at least three hours of refrigeration before serving. Let all ingredients absorb well and your taste buds will be dancing. If you make it 24 hours before serving, it’ll taste even better.
2 ¼ cups water
1 cup bulgur
4 roma tomatoes – seeded and finely chopped; ensure moisture is removed
4 green onions – finely chopped (green and white parts)
1 English cucumber – seeded and finely chopped
1 cup cilantro – finely chopped
3 cloves garlic – minced
2 tbsp. lime juice
2 tbsp. extra virgin olive oil
15 fresh mint leaves – finely chopped
½ tsp. fresh ground pepper
Salt to taste
Bring water to boil; remove from heat and add bulgur; cover and let sit for 20 minutes; place bulgur in a strainer and use your hands to press any remaining moisture out.
Place bulgur in salad bowl and toss with tomatoes, green onions, cucumber, cilantro, mint leaves, lime juice, olive oil, pepper and salt until thoroughly combined.
Cover and refrigerate for at least 3 hours before serving.