Tabbouleh Recipe – Vegetarian Dish

I hope everyone is enjoying the holidays just as much as myself!  New Year’s is just around the corner which essentially means everyone’s getting their New Year’s Resolutions in gear. It shouldn’t be any shock that staying fit and healthy, or becoming healthier ranks amongst the most popular resolutions. Rather or not you’re on board with getting healthier in 2017, this delicious tabbouleh recipe is easy to make and even easier to love. Most importantly it’s a healthy and tasty recipe to get you back on track.

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Servings: 10
Prep time: 30 minutes

Ingredients:
1 cup bulgur wheat
1 1/2 cups boiling water
1/2 cup freshly squeezed lemon juice (3-4 lemons)
1/4 cup extra virgin olive oil
1 1/2 tablespoons sea salt
1 cup minced scallions, white and green parts (1 bunch)
1/2 an onion, chopped
3/4 cup chopped fresh mint leaves (1 bunch)
5 cups chopped Italian parsley (5 bunches)
1 cucumber, peeled, medium-diced
4 steak tomatoes, diced
1 teaspoon cracked black pepper

Directions:
Place the bulgur in a large bowl, pour in the boiling water, then add the olive oil, lemon juice and salt. Stir, then cover and allow to stand at room temperature for 1 hour.

*While the bulgur sits, use a food processor to finely chop the parsley.*

Add the tomatoes, cucumber, parsley, scallions, onion, mint, and black pepper; mix well. Season to taste, and cover and refrigerate for 3-4 hours. Last, but certainly not least, enjoy!

Processed with VSCO with a6 presetProcessed with VSCO with a6 preset

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