Tabbouleh is a parsley salad popular throughout the Arab world and the proportions differ from area to area, but unlike American versions which are heavy on bulgur, the most common version in Palestine is made with only a little bulgur. Avoid chopping the parsley too much in order to make a light, fluffy tabbouleh.
- 1/2 cup fine bulgur
- 1/2 cup water
- 3 large bunches of parsley, finely chopped
- 2 small seedless cucumbers, finely chopped
- 3 tomatoes, finely chopped
- 2 green onions, finely chopped
- 1/4 cup fresh mint leaves, finely chopped
- equal amounts lemon juice and olive oil, about 1/4-1/2 cup each
- salt, to taste
- In a small bowl, soak the bulgur in water until it is absorbed, about 20 minutes.
- In a large bowl, combine parsley, cucumbers, tomatoes, green onions, mint and bulgur.
- Add lemon juice, olive oil and salt, mix well. Taste and adjust as necessary.