Tabouleh

Prep Time 30

Total Time 30

Servings

Calories 312kcal

3 Bunches Fresh Parsley I prefer curly
2/3 Cup Lemon Juice
1/3 Cup Olive Oil
1 Teaspoon Kosher Salt
1 Teaspoon Pepper
1/2 Cup Cracked Bulgur dry (can substitute for 1 1/2 cup cooked/cooled Quinoa, or 1 1/2 cup minced cauliflower)
2 Cloves Garlic minced
1/2 Sweet Onion minced
3 Tomatoes deseeded, minced

If you have time, thoroughly rinse the parsley (3 bunches) the night before. Wrap it in paper towels and place it in the fridge. This will make the tabouleh EXTRA crisp! If you don't have time to rinse the night before, be sure to get the parsley as dry as possible.
In a small bowl, combine olive oil (1/3 cup), lemon juice (2/3 cup), salt (1 teaspoon) and pepper (1 teaspoon).
Add cracked bulgur (1/2 cup) to the lemon juice/olive oil and let it sit for 30 minutes – 1 hour, depending on how soft you want the bulgur to be. (I usually do this for 30 minutes while I'm chopping everything else)
Pick the leaves from the stems of the parsley. I do this by grabbing the bunch of parsley and sliding a sharp knife over the top, then picking out any large stems.
Place leaves into the food processor. Pulse the parsley until it is finely chopped using 1 second intervals. Make sure not to pulse too much! Alternatively you can use a knife to chop the parsley.
Add minced sweet onion (1/2), minced tomatoes (3 deseeded), minced garlic (2 cloves) and parsley to the bulgur and stir to combine.
Add more salt/pepper to taste. Tabouleh is best served after resting in the fridge overnight. Enjoy!

Delicious recipe from Lindsey Hyland // www.thelittlepine.com