Description
A refreshing and healthy tabbouleh recipe made with bulgur wheat, fresh herbs, and vegetables.
Ingredients
Scale
- 1 cup bulgur wheat
- 2 cups boiling water
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup fresh parsley, finely chopped
- 1/2 cup fresh mint, finely chopped
- 1 medium tomato, diced
- 1/2 cucumber, diced
- 1/4 cup green onions, sliced
Instructions
- In a large bowl, combine the bulgur wheat and boiling water. Cover and let it sit for about 30 minutes, or until the bulgur is tender and the water is absorbed. Fluff with a fork.
- In a separate bowl, whisk together the olive oil, lemon juice, salt, and black pepper.
- Add the chopped parsley, mint, diced tomato, diced cucumber, and green onions to the bulgur. Pour the dressing over the mixture and toss gently to combine.
- Chill the tabbouleh in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Notes
- For added protein, consider mixing in some cooked chickpeas or diced grilled chicken.
- Substitute quinoa for bulgur for a gluten-free version of this tabbouleh.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg