Cilantro Tabouli Recipe
- 2 1/4 cups water
- 1 cup bulgur wheat
- 2 tomatoes, seeded and finely chopped
- 2 green onions, sliced into thin slivers
- 3/4 cup coarsely chopped fresh cilantro
- 2 cloves garlic, minced, or to taste
- 2 lemons, juiced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon freshly cracked pepper
- salt to taste
- 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.
- 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.
