📖 Instructions

1. Rinse the Bulgur: Place the bulgur in a fine-mesh sieve and rinse under cold running water until the water runs clear. This removes any excess starch.
2. Soak the Bulgur: Transfer the rinsed bulgur to a bowl. Cover it with boiling water (about 1.5 times the volume of the bulgur). Let it soak for 20-25 minutes, or until the bulgur is tender and has absorbed most of the water. Fluff with a fork.
3. Prepare the Spirulina: If using spirulina powder, measure it out. If using fresh or frozen spirulina, chop it finely to ensure it distributes evenly throughout the tabbouleh.
4. Chop the Vegetables: While the bulgur is soaking, finely chop the parsley, mint, tomatoes, and cucumber. The key to good tabbouleh is finely diced vegetables, so take your time!
5. Combine Bulgur and Spirulina: In a large mixing bowl, combine the soaked and fluffed bulgur with the spirulina. Mix well to evenly distribute the spirulina throughout the bulgur.
6. Add Vegetables: Add the chopped parsley, mint, tomatoes, and cucumber to the bowl with the bulgur and spirulina. Gently toss everything together to combine.
7. Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper. Taste and adjust the seasoning as needed. Some people like a bit more lemon for tanginess, while others prefer a richer olive oil flavor.
8. Dress the Tabbouleh: Pour the dressing over the tabbouleh and gently toss to coat all the ingredients evenly. Be careful not to over-dress it; you want the salad to be moist but not soggy.
9. Refrigerate (Optional): For the best flavor, cover the bowl and refrigerate the tabbouleh for at least 30 minutes before serving. This allows the flavors to meld together. However, it's also delicious served immediately!
10. Serve: Transfer the Spirulina Tabbouleh to a serving platter or bowl. Garnish with a sprig of fresh mint or a sprinkle of spirulina powder, if desired. Serve chilled and enjoy the fresh, vibrant flavors!