How to Make Lebanese Tabbouleh Salad
Prepare the Bulghur Wheat
Step #1: Pour the boiling water over the bulghur wheat into a shallow bowl. Use a fork to quickly stir the water into the wheat, then set aside for 10 minutes. Step #2: Fluff the wheat with a fork, then place a plate (or plastic wrap) over the top of the bowl and place it in the fridge. Step #3: Let rest until room temperature, at least 15 minutes.
Prepare the Herbs
Step #1: Wash the leaves of the parsley and mint, then dry completely with a paper towel. Step #2: Trim the stems and discard them. Step #3: Mince the parsley and mint leaves and place them in a large bowl.
Make the Tabbouleh
Step #1: Remove the cooled bulghur from the fridge and combine it with the herbs, fluffing and tossing with a fork. Fold in the tomatoes, cucumber, and green onions. Step #2: Drizzle in the olive oil and lemon juice and toss well. Sprinkle in the salt, stir, and taste. Add more salt if needed. Step #3: Serve cool or at room temperature.
