Lebanese tabbouleh with mint and natural lemon

What does it include?

Ingredients

• 150g bulgur
• 2 ripe tomatoes
• 1 cucumber
• 1 bunch of parsley
• 1 bunch of mint
• 3 tablespoons olive oil
• Juice of 1 lemon
• Salt and pepper to taste

How to prepare it step by step?

Preparation

1. Hydrate the bulgur in hot water for 10 minutes as indicated on the package; drain well and press lightly to remove excess liquid.
2. Spread the bulgur on a tray and let it cool and dry slightly; fluff with a fork to separate the grains.
3. Wash and finely chop the tomatoes and cucumber, removing the cucumber seeds for a softer texture.
4. Finely chop the parsley and mint; ensure herbs are well distributed for freshness in each bite.
5. In a large bowl, mix the cold bulgur with tomatoes, cucumber, parsley, and mint; mix gently to avoid breaking the vegetables.
6. Add olive oil and lemon juice, season with salt and pepper to taste, and stir carefully until well combined.
7. Taste and adjust salt, lemon, or oil as needed; if dry, add a splash of oil or a few drops of cold water.
8. Let it rest in the refrigerator for 10–30 minutes to allow flavors to meld and the tabbouleh to develop its characteristic aroma.
9. Before serving, fluff again with a fork and adjust acidity and salt if necessary; serve cold or at room temperature.
10. Serve decorated with whole mint leaves and an extra splash of virgin olive oil, accompanied by lettuce leaves or pita bread if desired.