Lebanese Tabbouleh

My Grandma Teresa taught me this recipe. It’s actually really easy and super healthy!

KT’s Lebanese Tabbouleh 

Ingredients

• 1/4 cup fine bulgur wheat (bob’s red mill)

• 1 small garlic clove, minced (optional)

• Juice of 2 large lemons, to taste

• 3 cups chopped fresh Curley parsley (from 3 large bunches) - make sure curly 

• ¼ cup chopped fresh mint

• ½ pound ripe tomatoes, very finely chopped

• 1 bunch scallions, finely chopped

• Salt, preferably kosher salt, to taste

• ¼ cup extra virgin olive oil

• 1 romaine lettuce heart, leaves separated, washed and dried

---

Steps

1. Place the bulgur in a bowl, and cover with 1/2” water and let soak for 20 minutes.

2. Drain through a paper towel. (If you have a cheesecloth great! But most people do not)

3. Put in a large bowl, and toss with the garlic, lemon juice, parsley, mint, tomatoes and scallions. Leave at room temperature or put in the refrigerator for 2 hours, so that the bulgur can continue to absorb liquid and swell.

4. Add the olive oil, toss together, taste and adjust seasonings. Add salt and pepper.

5. Serve with lettuce leaves.

Enjoy!