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Serves 2-4. Love this dish! So good and perfect for enjoying while basking in the sun with friends!
¼ cup Bulgur (preferably no. 3 or 4)
2 small Lemons, juice only
3 cups finely chopped Fresh Curly Leaf Parsley (approx. 1½ -2 bunches)
½ cup finely chopped Fresh Mint Leaves
½ lb Ripe Tomatoes (3 Romas), finely diced
1 large Onion, finely chopped
½ cup Extra Virgin Olive Oil (add ⅛ cup, if desired)
Salt & Pepper, to taste
1 Head Romaine Lettuce, leaves separated
4 Green Onions, cut into 1” slices
Place bulgur in a strainer covered with cheesecloth. Place the strainer with the bulgur in a pot filled with cold water. Soak for 10 minutes. Meanwhile, work on preparing the rest of the ingredients for your salad.
Finely chop parsley and mint. (Note: my measurements were taken AFTER chopping and were gently packed.) Chop the tomatoes and onions, placing all ingredients in a medium mixing bowl as you go.
When bulgur is finished soaking, pull up edges of cheesecloth and gently ring out water. Toss with lemon juice. Add bulgur and olive oil to remaining ingredients and toss to evenly combine and coat. Allow to rest at room temperature roughly 4-6 hours or until bulgur has absorbed enough liquid to be tender. Adjust oil and seasonings. Be mindful not to add too much oil. It should be shiny and moist, not oily and gooey.
Place a few slices of green onion in a romaine leaf. Top with tabbouleh and enjoy.
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