Best Tabbouleh
Before cooking
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DefaultDefault source method
Steps as written in the recipe card.
6 stepsTiming varies by step
Ingredient prep checklist
- Cucumber: 1 cup diced cucumber (1 small-to-medium)
- Tomatoes: 1 cup diced tomato* (1 large)
- Salt: 1 teaspoon fine salt, divided
- Mint: ⅓ cup (⅔ ounce) chopped fresh mint (optional but recommended—you can chop it in the food processor with the parsley)
- Green Onions: ⅓ cup thinly sliced green onion
- Lemon Juice: 3 to 4 tablespoons lemon juice, to taste
- Garlic: 1 medium clove garlic, pressed or minced
Cook or soak the bulgur until tender according to package directions. Drain off any excess water, and set aside to cool.
Visual cue
until tender according to package directions.
Step help
Watch for
Texture
until tender according to package directions.
Keep in mind
HoldingMain recipe
Source holding instruction
Cook or soak the bulgur until tender according to package directions. Drain off any excess water, and set aside to cool.
Source
Best Tabbouleh
References
This step uses
- 1/2 cup bulgur
Full ingredient reference
- 1/2 cup bulgur
- 1 cup diced cucumber (1 small-to-medium)
- 1 cup diced tomato* (1 large)
- 1 teaspoon fine salt, divided
divided
- 3 medium bunches curly parsley
- ⅓ cup (⅔ ounce) chopped fresh mint (optional but recommended—you can chop it in the food processor with the parsley)
- ⅓ cup thinly sliced green onion
- ⅓ cup extra-virgin olive oil
- 3 to 4 tablespoons lemon juice, to taste
to taste
- 1 medium clove garlic, pressed or minced
pressed or minced