Tabbouleh Salad
A refreshing and nutritious salad made with bulgur wheat, fresh herbs, and vegetables, perfect as a side dish or light meal.
Ingredients
Grains
- 1 cup Bulgur wheat Rinsed and drained.
Fresh Herbs
- 1 cup Parsley Finely chopped.
- ½ cup Mint leaves Finely chopped.
Vegetables
- 1 cup Tomatoes Diced, ripe heirloom recommended.
- ¼ cup Green onions Finely chopped.
Dressing
- ¼ cup Olive oil Heart-healthy fat.
- ¼ cup Lemon juice Freshly squeezed for flavor.
- Salt To taste.
- Pepper To taste.
Instructions
Preparation
- Rinse bulgur wheat under cold water to remove impurities, then drain thoroughly.
- Bring 1 ½ cups of water to a boil in a medium saucepan.
- Once boiling, add the rinsed bulgur, cover, and remove from heat. Let stand for 15 minutes.
- Finely chop parsley and mint, dice tomatoes, and chop green onions while the bulgur rests.
Cooking/Assembling
- Fluff the bulgur with a fork and allow it to cool slightly.
- In a large mixing bowl, combine fluffed bulgur, parsley, mint, tomatoes, and green onions.
- Drizzle with olive oil and lemon juice, then add salt and pepper to taste.
- Stir gently to combine all ingredients and adjust seasonings as desired.
Serving
- Transfer tabbouleh to a serving bowl and garnish with extra herbs if desired.
- Cool in the refrigerator for 30 minutes before serving.
- Serve chilled or at room temperature as a side dish or light meal.
Notes
For variations, try quinoa for gluten-free, add extra veggies, or let sit for flavor enhancement. Store in an airtight container for 3-4 days.