Minty Tabbouleh with Preserved Lemon

Name: Minty Tabbouleh with Preserved Lemon
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Middle Eastern
Ingredients: 1 teaspoon About freshly ground black pepper; 237 milliliters bulgur wheat; 2 liters loosely packed flat-leaf parsley leaves (about 4 bunches); 473 milliliters packed fresh mint leaves (about 2 bunches), divided; 2 garlic cloves, minced; 59 milliliters fresh lemon juice (from about 2 lemons); 59 milliliters extra-virgin olive oil; 2 preserved lemons (see Notes); 1 teaspoon About salt

Minty Tabbouleh with Preserved Lemon might be just the side dish you are searching for. This vegan recipe serves 8. One portion of this dish contains about 4g of protein, 8g of fat, and a total of 152 calories. Head to the store and pick up pepper, bulgur wheat, mint leaves, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Put bulgur and salt in a large bowl.

Ingredients you will need

Bulgur

Salt

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Bowl

Pour 1 1/2 cups boiling water over bulgur, cover bowl, and let sit 20 minutes.

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Bulgur

Water

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Bowl

Meanwhile, in a blender or food processor, whirl 1 cup packed mint leaves, the oil, lemon juice, garlic, and pepper until smooth, scraping down sides as necessary.

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Lemon Juice

Mint

Garlic

Pepper

Cooking Oil

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Food Processor

Blender

Pour dressing over bulgur, stir to combine, cover, and chill at least 30 minutes and up to overnight.

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Bulgur

Meanwhile, remove and discard pulp from preserved lemons. Rinse rind and chop finely. Stir into bulgur mixture. Finely chop parsley and remaining 1 cup packed mint leaves (or pulse them in batches in a food processor).

Ingredients you will need

Preserved Lemon