3cupsfinely chopped parsley (wash parsley thoroughly several times, dry it well and remove stalks before chopping)
1tablespoonfinely chopped mint leaveswashed and stems removed
1/4cupfine bulgur wheatrinsed and drained
1cupdiced tomatoes (approx. 1 medium tomato small dice)
1scallion (green onion)trimmed and thinly sliced, (about 2 tablespoons)
4tablespoonfreshly squeezed lemon juiceor to taste
6tablespoonextra virgin olive oil
1/2teaspoonsea saltmore to taste
freshly ground black pepperto taste
Pinch of cayennecinnamon or seven spice blend, all optional.
Combine parsley, mint, scallions, tomatoes and bulgur in a medium bowl.
Add olive oil, lemon juice, salt and pepper, (and other spices if using) mix well, taste and adjust seasoning to your taste.
Serve immediately or refrigerate if serving later.
I have found that bunches of parsley can vary considerably in size. Therefore, it is hard to give a precise number of bunches you will need. But for 3 cups of finely chopped parsley, you will need approximately 2 to 3 big bunches.
Parsley can be picked and washed the day before, just dry the parsley before bundling it in a dry towel and then in a plastic bag in the refrigerator.
Fine bulgur wheat does not need to be soaked, just rinsed and drained.
For gluten-free, low-carb or keto diets, simply omit the bulgur from the recipe.
Though not authentic, quinoa can be used in place of bulgur for a gluten-free Tabbouleh salad. Simply cook quinoa according to package directions and let cool before combining with the rest of the ingredients.
Note: Recipe updated to reduce amount of bulgur (prior to soaking) to 1/4 cup.