Tabbouleh
This chilled Middle Eastern salad is bright and fresh. Serve it as a side, or a main dish topped with a protein of choice.
Servings servings
Equipment
Ingredients
- 1 cup bulgur wheat
- 2 cups boiling water
- 1 cup tomatoes diced, seeded, firm
- 1 cup cucumber diced
- ¼ cup green onions sliced
- 1 cup parsley fresh, chopped
- 2 tablespoons mint fresh, chopped; optional
- ¼ cup olive oil
- 1 tablespoon + 1 teaspoon lemon juice fresh
- 1 teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- ¾ teaspoon cumin
Instructions
- Place bulgur wheat in a medium-sized bowl and pour boiling water over it to cover. Lightly stir and cover the bowl with plastic wrap. Set aside for about 45 minutes without removing plastic. After 45 minutes, place bulgur in a fine-mesh strainer and press on it with a wooden spoon to remove any excess moisture.
- Place bulgur wheat, tomatoes, cucumber, green onions, parsley (and mint, if using) in a mixing bowl and toss lightly. Add oil, lemon juice, salt, pepper, and cumin. Gently toss until everything is well distributed.
- Cover the bowl and refrigerate a minimum of 1 hour before serving and preferably for 2-4 hours. Toss before serving.
Nutrition
Calories: 175kcal, Carbohydrates: 21g, Protein: 4g, Fat: 10g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Sodium: 401mg, Potassium: 271mg, Fiber: 5g, Sugar: 1g, Vitamin A: 1184IU, Vitamin C: 20mg, Calcium: 38mg, Iron: 2mg
Calories: 175kcal
Cost: $8
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