Tabbouleh Armenian Cracked Wheat Salad Recette

Comment préparer Tabbouleh Armenian Cracked Wheat Salad

1. Rinse 1 cup of fine bulgur wheat and soak it in 2 cups of cold water for at least 1 hour, or up to 2 hours, until softened.
2. Drain the bulgur in a fine-mesh sieve and gently squeeze out excess water with your hands. Transfer to a large bowl.
3. Finely chop 1 large bunch of fresh parsley (about 2 cups packed), 1/2 cup fresh mint leaves, 1/2 cup green onions (white and green parts), and 1 large tomato (about 1 cup diced).
4. Add the chopped herbs and tomato to the bulgur.
5. In a small bowl, whisk together 1/4 cup extra virgin olive oil, the juice of 2 large lemons, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
6. Pour the dressing over the bulgur mixture and gently toss to combine. Taste and adjust seasonings as needed.
7. Allow the salad to sit for at least 30 minutes to allow the flavors to meld. The longer it sits, the better it tastes!
8. Serve the Tabbouleh in a bowl lined with fresh romaine lettuce leaves or tender grape leaves. Use the leaves to scoop up the salad.