Ingredients

• 1 cup fine bulgur wheat
• 1 cup diced cucumber
• 1 cup diced tomato
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh mint leaves
• 1/4 cup thinly sliced green onions
• Juice of 1-2 lemons (adjust to taste)
• Salt and pepper to taste
• Tal’s Tahini Fresh Lemon

Methods

Prepare the Bulgur Wheat:

• Place the bulgur wheat in a bowl and cover with water. Let it soak for about 10 minutes, or until it's softened.
• After soaking, drain the bulgur wheat using a fine mesh sieve or cheesecloth to remove any excess water. Fluff it with a fork and set aside.

Prepare the Vegetables:

• Dice the cucumber and tomato into small pieces.
• Finely chop the fresh parsley and mint leaves.
• Thinly slice the green onions.

Assemble the Tabbouleh:

• In a large bowl, combine the soaked and drained bulgur wheat with the diced cucumber, tomato, chopped parsley, mint leaves, and sliced green onions.
• Squeeze fresh lemon juice over the mixture, and season with salt and pepper to taste. Toss everything together until well combined.

Serve with Tal’s Tahini Fresh Lemon:

Transfer the Tabbouleh to a serving dish or individual plates.

Drizzle a generous amount of Tal’s Tahini Fresh Lemon over the top of the Tabbouleh, creating a beautiful and flavorful layer.

• Garnish and Serve:
• Garnish with additional chopped parsley and mint leaves if desired.
• Serve immediately as a refreshing salad or side dish, or as a filling for pita pockets or wraps.