A word of advice: This is perfection; it wont’t last long, so you may want to make extra! ☺️
3 parsley Bunches (preferably organic)
1 mint bunch (preferably organic)
5 persian cucumbers (or 1/2 large english cucumber)
2/3 finely chopped yellow onion (real lebanese use scallions, but most of the restaurants in the US use regular onion, so I like the taste, its a little more bold this way)
1/4 cup handful bulghar wheat
1/2 cup extra virgin olive oil (+ 1 tbsp, or more if it tastes yoo tart for your liking)
2 1/4 lemon juiced, that is 1/3 cup + 1/8 cup
1/2 – 1 tsp salt, more to taste (if the parsley bunches are small, start slowly, this will affect salt requirement)
1. Soak bulghar, uncooked in a tbsp olive oil and a squeeze of lemon juice and mix, set aside. This will soften it so you can eat it by the time you’re done chopping the tabouli.
2. Remove stems from mint and parsley and rinse in collander. Let it dry a little before you chop it. You want to chop it small, but not fine, otherwise it will lack texture. Maybe 1/3″ size. You can get some prospective by comparing it to the bulghar in the picture. ☺️
3. Chop cucumbers and tomatoes in 1/3″ cubes and add to bulghar.
4. Finely chop onion, add to bulghar and veggies.
5. Add lemon, olive oil and salt; mix well.
Enjoy immediately or let set for a while in the fridge. ( I like it better after it has sat a while. The flavors start to meld and the mint and parsley soften.)
This is soo yummy! 😋