NO PHOTO
Ingredients
ScaleNo serving count in the source — scale by factor
- bulgur wheat, 240 ml; #2, medium grind1 cup
- fresh parsley, 240 ml; fresh; finely chopped1 cup
- fresh mint, 120 ml; finely chopped; do not use dried mint1/2 cup
- tomato, large; peeled, seeded, and diced1
- green onions, 240 ml1 cup
- onion, medium; grated on the large side of a box grater1
- extra virgin olive oil, scant; 100 ml1/2 cup
- fresh lemon juice, 120 ml; freshly squeezed1/2 cup
- salt1 pinch
- fresh-ground black pepper, freshly ground
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Soak bulgur in water for 15 minutes. Drain and squeeze out as much water as possible.
Chop the green onions, the white portion finely, the tops around medium.
Mix the bulgur, tomato, green onions, grated onion, parsley, and mint in a large bowl.
Whisk the olive oil and lemon juice together and pour over the salad. Season to taste with salt and pepper.
Refrigerate for an hour or so to allow the flavors to meld.
Region evidence: dish name (regional dish) — Dish name matches “tabb?oul[ée]h?|taboulé” (region-level dish)
