📖 Instructions

1. Rinse the bulgur: Place the bulgur in a fine-mesh sieve and rinse under cold water until the water runs clear. This removes any excess starch.
2. Cook the bulgur: In a saucepan, bring 1 cup of water or vegetable broth to a boil. Add the rinsed bulgur, reduce heat to low, cover, and simmer for 12-15 minutes, or until the bulgur is tender and the liquid is absorbed. Fluff with a fork and let it cool completely.
3. Prepare the parsley: Wash the fresh parsley thoroughly. Pat it dry with paper towels to remove excess moisture. Bunch the parsley together and finely chop it. Aim for a fine chop to ensure the parsley is evenly distributed throughout the salad. You should have about 1 cup of chopped parsley.
4. Chop the mint: Wash the fresh mint leaves and pat them dry. Finely chop the mint leaves, similar to the parsley. You should have about 1/2 cup of chopped mint. Mint adds a refreshing flavor, so don't skimp on it!
5. Dice the tomatoes: Wash the tomatoes and dice them into small, even pieces. Remove the seeds if you prefer, to prevent the tabbouleh from becoming too watery. Aim for about 1 cup of diced tomatoes.
6. Dice the cucumber: Wash the cucumber and dice it into small, even pieces. If the cucumber has thick skin, you may want to peel it first. Like the tomatoes, aim for about 1 cup of diced cucumber.
7. Finely chop the onion: Peel the red onion and finely chop it. Red onion adds a sharp, pungent flavor to the tabbouleh. Use about 1/4 cup of finely chopped red onion.
8. Prepare the dressing: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, and a pinch of salt and black pepper. Taste and adjust the seasoning as needed. The dressing should be bright and zesty.
9. Combine the ingredients: In a large bowl, combine the cooked and cooled bulgur, chopped parsley, chopped mint, diced tomatoes, diced cucumber, and finely chopped red onion. Gently toss the ingredients together to ensure they are evenly distributed.
10. Dress the tabbouleh: Pour the prepared lemon-garlic dressing over the tabbouleh. Toss gently to coat all the ingredients evenly with the dressing. Be careful not to over-dress the tabbouleh, as it can become soggy. It should be lightly coated and flavorful.
11. Chill: Cover the bowl with plastic wrap and refrigerate the tabbouleh for at least 30 minutes to allow the flavors to meld together. Chilling also helps the tabbouleh to become more refreshing.
12. Serve: Before serving, give the tabbouleh another gentle toss. Taste and adjust the seasoning if needed. Serve chilled. Enjoy on its own as a light lunch or side dish.