Lebanese-Style Tabbouleh
Serves: 4
Catharine Rutherford
1 January 1970
Based on User reviews:
46
Spice
55
Sweetness
51
Sourness
41
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 cups
Water2 cup
Red Onion (minced)1 tsp
Salt1 tsp
Ground Allspice1 cup
Lemon Juice (fresh)1 cup
Extra-Virgin Olive Oil1.5 cups
Cucumber (finely diced seedless)Directions:
1
Put bulghur in a heatproof bowl
2
Bring water to a boil and pour over bulghur
3
Let bulghur stand 1 hour
4
While bulghur is soaking, in a large bowl stir together onion, salt, allspice, and dried mint, if using (do not add fresh mint now), and let stand 30 minutes
5
Drain bulghur in a sieve, pressing hard to extract as much water as possible, add to onion mixture with remaining ingredients including fresh mint, if using
6
Toss salad well and season with salt and pepper