An easy and healthy dish, this Tabbouleh is loaded with bulgur, fresh vegetables, and herbs. This classic Middle Eastern salad is traditionally served as an appetizer and pairs wonderfully with a variety of dishes.
Servings: 4 servings
- ½ cup bulgur
- 1 cup cucumber diced
- 1 cup tomato diced remove core and seeds
- 2 cups parsley
- 2 tbsp mint chopped finely
- 2 scallions chopped
- ⅓ cup olive oil
- 2 tbsp lemon juice
- kosher salt to taste
Cook bulgur according to package instructions and set aside, letting it cool.
In a food processor, food process the parsley until finely chopped.
In a large mixing bowl, add in bulgur, parsley, and remaining ingredients (except the olive and lemon juice).
In a small bowl, whisk together olive oil, lemon juice, and salt to taste and pour over bulgur and veggies. Mix well.
Refrigerate for at least 30 minutes for best flavor.
- Make sure to wash the parsley with cold water before using it to make sure it is clean. The cold water also keeps the parsley from wilting.
- After washing, be sure to thoroughly dry the parsley as the oil from the salad dressing won’t coat the parsley if there’s water on it. You can use a salad spinner or pat them dry with paper towels.
- If you do not have a food processor, you can finely chop the parsley with a knife.
- English cucumbers are great for this recipe as they’re seedless.
- Green onions have a mild onion flavor so it doesn’t overpower the salad. If you don’t have any, you could swap for shallots. Red onions would definitely be too strong.
Calories: 249kcal | Carbohydrates: 20g | Protein: 4g | Fat: 19g | Saturated Fat: 3g | Sodium: 29mg | Potassium: 435mg | Fiber: 5g | Sugar: 3g | Vitamin A: 2789IU | Vitamin C: 51mg | Calcium: 82mg | Iron: 3mg