Sandra Djohan

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TABOULEH


  • 1 teaspoon lemon zest
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 1/4 teaspoon black pepper coarsely ground
  • 1 teaspoon salt
  • 1/4 cup bulgur wheat
  • 1/2 red onion finely diced
  • 5 ounces parsley I prefer flat-leaf, but curly works too
  • 2 Lebanese cucumbers about 5 ounces, cubed
  • 2 ripe tomatoes about 8 ounces, cubed

 

 

Instructions

  • Whisk the lemon zest, lemon juice, olive oil, black pepper and salt together in a small bowl, then add the bulgur wheat. Let this soak for 30 minutes or up to 2 hours, depending on the coarseness of your bulgur and how soft you want it. If the raw onion is too strong for your tastes, soak the minced onion in cold water for an hour or two to tame it.
  • You may need to change the water a few times. Drain and dry thoroughly with paper towels before using them in the salad.
  • Wash the parsley then use a salad spinner or paper towels to thoroughly dry it. Remove all the stems, then grab a handful and roll it up and slice the roll as thinly as possible. Chop the parsley in the opposite direction to the direction you sliced and you should get it pretty evenly chopped.
  • Add the parsley to a large bowl along with the cucumbers, tomatoes and onions. Add the soaked bulgur along with the dressing and toss everything together. Tabouleh tastes fresh the day it’s made, but if you let it sit overnight, the flavors have a chance to meld and it tastes even better.
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