Description
A fresh and vibrant tabouli salad made with tender bulgur, plenty of herbs, crisp vegetables, and a bright lemon-olive oil dressing.
Ingredients
1/2 cup fine bulgur wheat
1 cup boiling water
2 cups fresh parsley, finely chopped
1/2 cup fresh mint, finely chopped
1 cup tomatoes, diced
1 cup cucumber, diced
3 green onions, thinly sliced
1/4 cup fresh lemon juice
1/4 cup olive oil
3/4 tsp salt
1/4 tsp ground cumin
Instructions
- Place bulgur wheat in a bowl and pour boiling water over it.
- Cover and let sit for 10–15 minutes until softened and liquid is absorbed.
- Fluff bulgur with a fork and allow it to cool completely.
- In a small bowl, whisk together lemon juice, olive oil, salt, and ground cumin.
- Pour dressing over cooled bulgur and toss gently to combine.
- Add parsley, mint, tomatoes, cucumber, and green onions.
- Mix gently until evenly combined.
- Cover and refrigerate for at least 30 minutes before serving.
Notes
Fine bulgur works best for traditional texture.
Flavor improves after resting in the refrigerator.
Adjust lemon juice to taste.
Quinoa can be used instead of bulgur for a gluten-free option.
- Prep Time: 15–20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
