A refreshing Lebanese salad made by mixing plenty of parsley with fine bulgur, tomatoes, and lemon juice. With its generous amount of greens, tabbouleh is a favorite starter on a meze table.
Soak the fine bulgur in hot water for 15 minutes, then drain and squeeze out the excess water.
Mix the parsley, tomatoes, scallions, and mint in a bowl.
Add the drained bulgur and mix.
Add the olive oil, lemon juice, and salt and toss gently.
Serve cold or at room temperature with a lettuce leaf.
Store in a sealed container in the refrigerator for 2 days; however, it is best eaten the same day because the parsley may release liquid as it sits. Allergens: According to the ingredient list, contains wheat (gluten). Check product labels for other allergens in packaged products.
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