How to Make Tabbouleh, the Perfect Mediterranean Summer Lunch

Some see Paris as the ultimate springtime destination, but we’re turning our eyes to the Mediterranean. This stunning corner of the world boasts picture-perfect coast cities, a diet that boosts your mood and gorgeous weather year-round. If you can’t hop on a flight, this light, delicious tabbouleh salad should do the trick.

What You Need:

 - 2 bunches parsley (roughly 2 cups chopped)
 - ¼ cup bulgur wheat, soaked
 - 2 medium tomatoes, diced
 - ½ cucumber, seeded and diced
 - 1 bunch scallions, sliced thinly
 - Juice from 1 lemon
 - 1/cup olive oil

Step 1: Wash the parsley three times by swishing it in a large bowl of cold water. (This helps get rid of any gritty residue on the leaves.)

Step 2: Place the wet greens on a towel, roll it up and stick in the refrigerator to dry for at least 1 hour, or overnight.

Step 3: Soak the bulgur wheat in cold water for 15 to 20 minutes. While it soaks, pick the parsley leaves from the stems (you can toss these) and chop. 

Step 4: Drain the bulgur wheat and toss with the chopped parsley, tomatoes, cucumber and scallions in a bowl.

Step 5: Pour in the lemon juice and olive oil. Toss again. Return to the refrigerator for 2 to 3 hours before serving. 

Additional Reporting by Abby Hepworth

laura and jim

Cereal connoisseurs, future makeup artist/astronaut parents

Jim and Laura head up PureWow's video team and have staffed their department exclusively with lovers of dad jokes. You're welcome.