Tabbouleh - Little Sunny Kitchen

Prep Time 20

Total Time 20

Rinse the bulgur wheat and soak it in lemon juice as you chop the vegetables. It will plump up and double in size, so make sure you’re using a bowl that is big enough. This takes 15-20 minutes.
Chop the herbs and vegetables small.
In a large bowl, combine the soaked bulgur wheat, chopped parsley, mint, onion, and tomato. Mix well.
To the salad, add the olive oil, salt and pepper, and toss until well combined.
At this point, taste the salad and check if you need more lemon juice, olive oil, or salt. The salad should not be dry.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
When ready to serve, give the tabbouleh a good stir and serve in bowls, or over lettuce leaves (usually romaine is used).

Wash the herbs and vegetables well before chopping them. I like to use a salad spinner to do this part! Then I dry everything well with paper towels.
Everything needs to be chopped very small for this salad. Since there's no cooking involved in this recipe, the chopping is really the hardest part. Avoid the urge to use your food processor, as it can chop the herbs up too much.
Using a sharp knife and a cutting board to chop the herbs is ideal, because it gives you control over the size of everything. You want the salad to be light and fluffy.
In place of bulgur, try tabbouleh with the same amount of cooked quinoa, lentils, or couscous.
You can store leftovers in the fridge in an airtight container for up to 2-3 days. However, it is best enjoyed the same day that you make it. The salad will get soggy with time as the tomatoes and onions release their juices.