This tabbouleh recipe is a bulgur wheat salad made with fresh herbs, tomatoes and cucumber, all tossed together in a simple lemon dressing. A delicious and healthy side dish that pairs perfectly with a variety of Mediterranean dishes.
- 3/4 cup bulgur wheat
- 1 1/2 cups boiling water
- 1 cup English cucumber finely diced
- 1 1/4 cups Roma tomatoes seeded and finely diced
- 1/2 cup green onions thinly sliced
- 1 cup curly parsley finely chopped
- 1/4 cup fresh mint finely chopped (optional)
- 1/3 cup olive oil
- 3 tablespoons lemon juice
- 1 teaspoon salt
- 1/4 teaspoon pepper
Place the bulgur wheat and boiling water in a large bowl. Cover and let it sit for 45 minutes or until the wheat has softened. Drain off any excess liquid
Add the cucumber, tomatoes, green onions, parsley and mint to the bowl with the bulgur wheat.
In a small bowl, whisk together the olive oil, lemon juice, salt and pepper.
Pour the dressing over the salad and toss to coat.
Cover the salad and chill for at least 30 minutes or up to 2 days. Serve.
Calories: 180kcal | Carbohydrates: 17g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Sodium: 399mg | Potassium: 225mg | Fiber: 4g | Sugar: 1g | Vitamin A: 1131IU | Vitamin C: 21mg | Calcium: 33mg | Iron: 1mg