Best Tabbouleh

Ingredients

• Bulgur

  dry

  ½ cup or 70g

• Cucumber

  raw, peeled

  1 cup, sliced or 119g

• Orange tomatoes

  raw

  1 cup, chopped or 158g

• Salt

  table

  1 tsp or 6g

• Parsley

  raw

  300g

• Parsley

  raw

  ⅓ cup or 20g

• Scallions

  raw

  ⅓ cup, chopped or 33g

• Olive oil

  ⅓ cup or 72g

• Lemon juice

  4 tbsp or 60g

• Garlic

  raw

  1 cloves, minced or 3g

Directions

1. Cook or soak the bulgur until tender according to package directions. Drain off any excess water, and set aside to cool.
2. Meanwhile, combine the diced cucumber and tomato in a medium bowl with 1/2 teaspoon of the salt. Stir, and let the mixture rest for at least 10 minutes, or until you're ready to mix the salad.
3. To prepare the parsley, cut off the thick stems. Then, finely chop the parsley and remaining stemsyou can do this by hand, but it's much easier in a food processor with the standard "S" blade. Process 1 bunch at a time (it should yield about 1 cup chopped), transferring the chopped parsley to a large serving bowl before proceeding with the next.
4. Add the cooled bulgur, chopped fresh mint (if using) and green onion to the bowl of parsley. Strain off and discard the cucumber and tomato juice that has accumulated in the bottom of the bowl (this ensures that your tabbouleh isn't too watery). Add the strained cucumber and tomato to the bowl.
5. In a small measuring cup or bowl, whisk together the olive oil, 3 tablespoons lemon juice, garlic, and remaining 1/2 teaspoon salt. Pour it into the salad and stir to combine. Taste, and adjust if necessaryadd another tablespoon of lemon juice for zing, or salt for more overall flavor.
6. If you have the time, let the salad rest for 15 minutes before serving to let the flavors mingle. Otherwise, you can serve it immediately or chill it for later. Tabbouleh will keep well in the refrigerator, covered, for up to 4 days.
7. Recipe by: Cookie and Kate (source: https://cookieandkate.com/best-tabbouleh-recipe/)