This light and refreshing Tabbouleh Salad features bulgur wheat, crisp diced tomatoes and cucumbers, and an abundance of fresh parsley, all nicely tossed with zesty lemon juice and olive oil.
Servings : 6
Prep Time 10 minutesmins
Cook Time 15 minutesmins
Chill Time 30 minutesmins
Total Time 45 minutesmins
Ingredients
½cupbulgur wheat
1cupdiced tomatoes
1cupdiced English cucumber
1teaspoonsalt,divided
2bunchescurly parsley,stems removed and finely chopped
¼cupfinely chopped fresh mint
2green onions,white and green parts, thinly sliced
1large clovegarlic,finely minced
¼cupextra virgin olive oil
1largelemon,juiced
freshly ground black pepper,to taste
Instructions
Cook the bulgur wheat according to the directions on the package; drain and set it aside to cool.
In the meantime, chop the tomatoes and cucumbers, then transfer them to a large mesh sieve or colander; sprinkle them with ½ teaspoon salt and set aside to strain.
Finely chop the parsley and place it in a large bowl. Add the chopped mint to the parsley. Add the cooled bulgur to the parsley mixture and the green onions.
Add the strained cucumbers and tomatoes to the bulgur mixture. Discard the strained juices.
In a small bowl, combine the rest of the salt, minced garlic, olive oil, and lemon juice; whisk to combine. Pour the dressing over the salad; add some fresh ground black pepper and toss gently to combine. Taste for seasonings and adjust accordingly.
Let stand 15 minutes before serving, but if time permits, cover it and chill for 30 minutes in the refrigerator before serving.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.