- 1 cup #2 bulgur
- 4 medium Roma tomatoes, chopped
- 1 bunch flat leaf parsley
- 1 bunch green onions, chopped
- 1/4 cup dried mint (or 1 bunch fresh mint, chopped fine)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 teaspoon allspice (optional)
- 3/4 cup lemon juice
- 6 tablespoons olive oil
- Place dry bulgur into a 2-quart bowl and cover with 4 cups of water. Set the bulgur aside to soak for 60 minutes.
- After the 60 minutes, begin the taboulleh by preparing the parsley. To prepare the parsley, pick the leaves off of the stems, saving the leaves and discarding the stems.
- Once the leaves and stems have been separated, finely chop the parsley leaves.
- The tomatoes and onions should also be chopped at this time and combined with the parsley in a large bowl.
- Drain the bulgur. Once drained, use your hands to scoop out a handful of bulgur and squeeze out any excess water. Once the water is squeezed out of the bulgur handful, add it to the bowl. Continue to do this until all of the bulgur is in the bowl.
- Add the remaining ingredients to the bowl and toss to combine. If using the allspice, add it in at this time as well.
- Allow the taboulleh to sit for at least 1 hour before serving. Just before serving, taste the taboulleh and adjust the salt, pepper, lemon juice or olive oil as needed.