Name: Tabbouleh
Prep time: 12 min
Cook time: 29 min
Total time: 42 min
Yield: 6 servings
Cuisine: middle eastern
Ingredients: 0.5 cup red bulgur (91 grams); 1 cup water (237 ml); 1 null lemon juice (from 1 lemon); 0.25 cup olive oil (59 ml); 0.5 tsp ground coriander (1.8 grams); 3 cups fresh parsley (finely chopped, I like the curly kind, 180 grams); 0.5 cup fresh mint (finely chopped, 13 grams); 4 null scallions (finely sliced); 2 cloves garlic (minced); 3 null roma tomatoes (firm, diced small); 2 null persian cucumber (diced small); 2 tbsp olive oil (30 ml, plus more if desired); 0.5 null lemon juice (from 0.5 lemon); null null salt (to taste); null null pepper (to taste)

Instructions

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1

Combine the red bulgur (0.5 cup), water (1 cup), juice (1 lemon), olive oil (0.25 cup), and ground coriander (0.5 tsp) in a saucepan. Bring to a boil, then turn off the heat and cover. Let the mixture sit until the [water] has fully absorbed into the [red bulgur] (about 30 minutes). Fluff with a fork.
2

In a large salad bowl, toss together the [red bulgur], fresh parsley (3 cups), fresh mint (0.5 cup), scallions (4), garlic (2 cloves), tomatoes (3 roma), cucumber (2 persian), olive oil (2 tbsp), and juice (0.5 lemon).
3

Taste the salad and season with [salt] and [pepper] as desired. More [olive oil] can be added based on personal preference.