1largevine-ripened tomatodeseeded and finely chopped
1cupdiced English cucumber
¼cupgreen onionsfinely chopped
Instructions
Prepare the bulgur until tender according to package directions. Drain off any excess water, place in a large mixing bowl, fluff with a fork, and set it aside to cool.
To finely chop the parsely and mint, remove the thick stems and finely chop up the remaining leaves and stems. You can make quick work of it, by placing one bunch of parsley, along with the mint leaves into a food-processor fitted with an s-blade and give it a few pulses and repeat with the second bunch of parsley.
Deseed the tomato and chop into very small bite size pieces. Cut the cucumber into ¼ inch pieces and thinly slice the green onions, both the white and green parts.
Add the lemon juice, salt, and olive oil to the bulgur wheat. Using a microplane grater, grate the garlic cloves directly over the wheat. Stir to combine.
Add tomatoes, cucumbers, onions, parsley, and mint to the bulgur wheat and gently toss to evenly combine.
Cover the tabbouleh and refrigerate for at least 30 minutes before serving.
Notes
Storage: Tabboleh will keep in the fridge for up to 5 days in an airtight container. Tomatoes: Feel free to use 1 cup of grape tomatoes in place of the vine-ripened tomato, just be sure to chop finely. Cucumber: If you don't have an English cucumber, use a garden-fresh cucumber that has been peeled and seeds removed. Mint: If you don't care for fresh mint, feel free to omit it.