Lebanese Tabbouleh Salad Recipe

Prepare the Bulghur Wheat

1. Pour the boiling water over the bulghur wheat into a shallow bowl. Use a fork to quickly stir the water into the wheat, then set aside for 10 minutes.
2. Fluff the wheat with a fork, then place a plate (or plastic wrap) over the top of the bowl and place it in the fridge.
3. Let rest until room temperature, at least 15 minutes.

Prepare the Herbs

1. Wash the leaves of the parsley and mint, then dry completely with a paper towel.
2. Trim the stems and discard them.
3. Mince the parsley and mint leaves and place them in a large bowl.

Make the Tabbouleh

1. Remove the cooled bulghur from the fridge and combine it with the herbs, fluffing and tossing with a fork. Fold in the tomatoes, cucumber, and green onions.
2. Drizzle in the olive oil and lemon juice and toss well. Sprinkle in the salt, stir, and taste. Add more salt if needed.
3. Serve cool or at room temperature.