- 2 cups vegetable stock (for vegetarian option), chicken stock or water
- 1 teaspoon salt
- 2 cups bulgur wheat
- 1/2 cup olive oil
- Zest and juice from 2 lemons
- 5-6 Roma or plum tomatoes, seeded and chopped
- 2 scallions, chopped, including the greens
- 2-3 cups parsley, chopped
- 1 cup fresh mint leaves, chopped
Sour cream sauce:
- 1/4 cup sour cream
- 1/3 cup plain Greek yogurt
- 1 teaspoon grated lemon zest
- 1 Tbsp lemon juice
- 1/2 teaspoon minced garlic
- 2 teaspoons olive oil
- 1/4 teaspoon salt
- Pinch of freshly ground black pepper
- Place the bulgur in a medium sized bowl. Bring the stock or water and the teaspoon of salt to a boil, pour it over the bulgur. Let sit for 30 minutes to an hour.
- In a large bowl, add the olive oil, lemon juice, bulgur and mix well. Add in all the other ingredients and mix to combine.
- Taste the tabbouleh, and add more salt, olive oil or more lemon juice to taste. Let marinate for at least 30 minutes before serving. Will keep chilled for several days.
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