Hello peeps! This week I wanted to share one of my favorite summer salads: tabouleh. Now, this is the way I make it and like most dishes I cook, it’s simple, quick and easy.
Tabouleh
Ingredients
- 1 cup chopped flat leaf parsley
- 2 small tomatoes, cut in small cubes
- 1 cup bulgur wheat
- juice from 1 lemon
- 2 Tbsp olive oil
- salt & pepper
- In a bowl or lidded container add the wheat and about 2 cups boiling water. You want the wheat to be covered in water with about an inch of water over it. Cover and set aside.
- While the wheat is “cooking”, chop up the parsley and cut the tomatoes. Empty into a salad bowl.
- After about 10 minutes, strain the wheat and rinse under cold water. Add to the bowl with the rest of the ingredients.
- Add lemon juice, olive oil and season with salt and pepper. Toss to combine.
- Enjoy this amazingly refreshing summer salad with a thick slice of your favorite crusty bread. The juices left in the end are the best part!
Enjoy!
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