Servings: 6
bulgur wheat
tomatoes, seeded and finely chopped
green onions, sliced into thin slivers
coarsely chopped fresh cilantro
garlic, minced, or to taste
lemons, juiced
olive oil
ground cumin
freshly cracked pepper
salt to taste
Cilantro Tabouli
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  1. Bring water to a boil in a saucepan, turn off the heat, and stir in the bulgur wheat. Cover and let sit for 30 minutes to absorb water. Strain off any liquid left unabsorbed, if necessary.
  2. Place the bulgur wheat in a large salad bowl, and lightly toss with the tomatoes, green onions, cilantro, garlic, lemon juice, olive oil, cumin, pepper, and salt until thoroughly combined. Refrigerate the salad for at least 3 hours to blend the flavors; serve cold.