Fregola Tabbouleh

Ingredients

• 0.25 cup(s) minced mint
• 1 cup(s) minced flat-leaf parsley
• 2 tablespoon(s) fresh lemon juice
• 1 pint(s) cherry tomatoes
• 1 large garlic clove
• 1 Persian or Kirby cucumber
• 0.25 cup(s) extra-virgin olive oil
• + 2 more ingredients
• • 1 cup(s) fregola sarda
  • Kosher salt

1. In a large saucepan of boiling salted water, cook the fregola until al dente, 10 minutes. Drain; spread on a plate to cool. 2. In a medium bowl, whisk the olive oil with the lemon juice. Add the minced parsley and mint, the cucumber and garlic and toss. Add the fregola and tomatoes and toss ag...

View full recipe at Food & Wine