Levantine Tabbouleh Salad

Middle-eastern · 30 min · vegetarian, vegan, dairy-free, low-carb

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Ingredients

• 1/3 cup fine bulgur wheat
• 3 large bunches flat-leaf parsley
• 1/2 cup fresh mint
• 3 firm tomatoes
• 4 green onions
• 2 lemons
• 1/3 cup extra-virgin olive oil
• 1/4 tsp ground allspice

Method

1. Rinse bulgur and soak in cold water 10 minutes, then squeeze dry and spread to fluff.
2. Wash and thoroughly dry the parsley; finely chop the leaves with the mint.
3. Dice tomatoes small and thinly slice the green onions.
4. Combine parsley, mint, tomatoes, onions, and bulgur in a bowl.
5. Whisk lemon juice, olive oil, allspice, and 1 tsp salt, then dress the salad and toss.
6. Rest 10 minutes so the bulgur softens in the juices before serving.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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