Tabbouleh Salad
Serves: 6 +
  • 1 cup bulgur wheat
  • Juice of 2 large lemons (about ½ cup)
  • ½ cup extra virgin olive oil
  • 3 medium tomatoes, diced
  • 1 small red onion, finely diced
  • 2 cups fresh flat parsley, rinsed and chopped
  • 1 cup fresh mint, rinsed and chopped
  • ¼ tsp sea salt
  • fresh ground pepper to taste
  1. Rinse the bulgur wheat thoroughly and drain (but leaving it a little "wet")
  2. Place it in a large bowl and add all the remaining ingredients.
  3. Stir well to combine, cover and place in the fridge for at least 2 hours (you can also leave it overnight).
Recipe by Cuisinicity at