Twisted Tabbouleh
 
Prep time
Cook time
Total time
 
Serves: 2
Ingredients
  • ¼ cup of fine bulgur OR ¼ cup of couscous
  • 1 small clove of garlic, minced
  • ⅓ cup of lemon juice (approximately 2 lemons)
  • 3 cups of parsley, roughly chopped
  • ¼ cup mint, finely chopped
  • 1 cup tomato, finely chopped
  • ½ cup onion, finely chopped
  • kosher salt to taste
  • ¼ cup (more or less) extra virgin olive oil
Instructions
If you are using bulgar:
  1. Soak it in water for 20 minutes before straining it into cheesecloth to squeeze out the excess moisture.
If you are using couscous:
  1. Cook the couscous to a firm al dente (I reduce the cooking time by a minute or two) and strain out any extra liquid. Set aside to cool slightly.
  2. In a large bowl, add the bulgur or couscous, parsley, tomato, onion, garlic, mint, salt, and lemon juice.
  3. Fold the ingredients together and allow to rest for 2 to 3 hours refrigerated so the flavors can meld and the bulgur/couscous can absorb the liquid.
  4. Remove from the refrigerator and drizzle the olive oil over top and toss to combine.
  5. Taste and adjust seasonings as desired.
Notes
This recipe is based on this NYT recipe.
Recipe by Cooking 4 One at https://www.cooking-4-one.com/2019/07/23/twisted-tabbouleh/