How to make
Soak the bulgur in warm to boiling water for about 20 minutes. The one we bought was from an Arabic store - much smaller than the one you're used to finding in any regular store. It does not need to be boiled, just soaked. This makes it very easy and convenient for use.
Wash the parsley well, dry it, remove the stalks and cut it into small pieces. Put it in a bowl.
Cut the tomatoes into cubes. Choose hard tomatoes, since pink tomatoes are very watery and will release too much juice into the salad.
Finally add olive oil, freshly squeezed lemon juice, bulgur and stir.
Serve it chilled! The tabbouleh can be consumed the next day and its taste is great.
The Arabic Tabbouleh Salad with Bulgur is very healthy.
