Tabbouleh Salad Recipe
This refreshing Tabbouleh Salad recipe uses bulgur, cucumbers, tomatoes, and fresh parsley. It's a delicious side dish perfect for a summertime meal.
Servings: 6
Ingredients
- ½ cup bulgur wheat
- 1 cup diced tomatoes
- 1 cup diced English cucumber
- 1 teaspoon salt divided
- 2 bunches curly parsley stems removed and finely chopped
- ¼ cup finely chopped fresh mint
- 2 green onions white and green parts, thinly sliced
- 1 large clove garlic finely minced
- ¼ cup extra virgin olive oil
- 1 large lemon juiced
- freshly ground black pepper to taste
Instructions
- Make the bulgur. Cook the bulgur wheat according to the directions on the package; drain and set it aside to cool.
- Prepare the herbs. Finely chop the parsley and place it in a large bowl. Add the chopped mint to the parsley.
- Combine. Add the cooled bulgur and the green onions to the parsley mixture. Add the strained cucumbers and tomatoes to the bulgur mixture. Discard the strained juices.
- Make the dressing. In a small bowl, combine the rest of the salt, minced garlic, olive oil, and lemon juice; whisk to combine.
- Toss the salad with the dressing. Pour the dressing over the salad; add some freshly ground black pepper and toss gently to combine. Taste for seasonings and adjust accordingly.
- Finish and serve. Let the tabbouleh salad rest for 15 minutes before serving, but if time permits, cover it and chill for 30 minutes in the refrigerator before serving.
Nutrition
Calories: 141kcal | Carbohydrates: 13g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Sodium: 404mg | Potassium: 297mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1943IU | Vitamin C: 31mg | Calcium: 48mg | Iron: 2mg
