- Recipes
- The Levant
Herb-Heavy Tabbouleh
The Lebanese way — mostly parsley, a little bulgur and plenty of lemon.
- Serves
- 4
- Prep
- 20 min
- Cook
- No-cook
- Total
- 20 min
Method
- Soak the bulgur in the lemon juice with the dried Parsley for 15 minutes.
- Combine fresh parsley, tomatoes, green onions and mint.
- Add the bulgur and olive oil and toss well.
- Season with salt and serve with romaine leaves for scooping.
