|Cook Time||30 minutes|
|Total Time||1 hour|
Also spelled “tabbouleh,” this Middle Eastern classic makes a good summer lunch or side salad.
|1½||cups raw bulgur wheat|
|2||tomatoes, chopped (or a cup of cherry tomatoes, cut in half)|
|1||cucumber, peeled, seeded, and diced (optional)|
|3||Tbsp. extra-virgin olive oil|
|2||garlic cloves, minced|
|2||Tbsp. green onions, chopped|
|2||tsp. fresh mint leaves, chopped|
|1||bunch Italian parsley, leaves chopped|
|~||Juice of 2 to 3 lemons|
|~||Salt and freshly ground black pepper|
You can substitute an equal amount of quinoa for the bulgur.
This content is from the Culinate Kitchen collection.
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