My Family’s Tabbouleh Recipe

This salad comes with a WARNING⚠️‼️ Once you make this at home, store-bought will never hit the same! 𝐢𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:2 bunches Curly Parsley1/2 small Red onion, finely diced 2 Tbsp fine bulgur wheat (bulghur no. 1 ) 1 Roma tomato, finely diced 1 small pomegranate, deseeded (can sub with 1 small finely diced apple) Juice of 2 lemons2 Tbsp olive oil1 Tbsp dried mintSalt, to taste Black pepper, to tasteOptional: 2 tsp Gochugaru or Aleppo pepper 𝐦𝐞𝐭𝐡𝐨𝐝:1. In a small bowl, soak the bulghur in room temp water for about 10 minutes, or until tender (but not mushy). Once softened, drain off excess water and set aside. 2. Remove the stems and finely chop the parsley and add to a large mixing bowl. 3. Add red onion, tomato, drained bulghur, and pomegranate seeds into the bowl and gently combine. 4. Pour in the lemon juice, olive oil, then sprinkle in the dried mint, salt, black pepper, and optional gochugaru/aleppo pepper for a little kick. Mix well until everything is evenly coated. 5. Give it a taste and adjust as needed. Add salt for depth, more lemon for brightness, or olive oil for richness.6. Serve and enjoy!

#tabbouleh #saladrecipe