tabbouleh

Full recipe here: https://cardamomandtea.com/386/perfect-tabbouleh/

My grandmother’s got a tabouleh shortcut that doesn’t just save time, it adds flavor too. You start by dicing your tomatoes and squeezing your lemons. And then instead of cooking or soaking the bulgur in water, we just add extra-fine bulgur to those lemony tomatoes, and we let that sit while we prep the rest of our ingredients. I have a whole blog post on how to chop herbs efficiently. The key is to roll them tightly, slice thinly, and then mow through in the other direction. Once you learn how, it does not take ages to chop all that parsley, mint, and green onion. Now we add extra virgin olive oil, more salt, and optionally black pepper, we mix it all together, and if our bulgur needs a little bit more time to soak, we let it hang out in the fridge. Otherwise, enjoy!