Salad season is upon us and there's no better fresh side than Lebanese tabbouleh! This dish complements a wide range of foods and is perfect for summer when barbecues, outdoor dinners and picnics are in full swing.
Whisk together olive oil and lemon juice in a small bowl until well combined.
Add the bulgur wheat to the oil and lemon juice mix. Let it soak for ten to fifteen minutes or until it is soft and plump.
Chop the parsley, mint and green onion finely. Dice the tomatoes into small cubes.
Place the parsley, mint, onion and tomatoes in a large bowl. Pour the bulgur and lemon dressing mixture over top.
Gently toss all the ingredients together until the flavours are fully combined. Serve.