Tabbouleh
Tabbouleh is a refreshing Middle Eastern salad made with bulgur, parsley, and vegetables, perfect for picnics.
Equipment
- large bowl
Ingredients
Dressing
- ⅓ cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 clove garlic grated
- ½ teaspoon sea salt
- ¼ teaspoon ground coriander
- pinch cinnamon
Salad
- 3 cups finely chopped curly parsley about 2 bunches
- 1 cup diced English cucumber
- 1 cup cored and diced tomato
- ⅔ cup cooked bulgur wheat
- ⅓ cup finely chopped fresh mint
- 2 scallions chopped
Instructions
Preparation
- In a large bowl, whisk together the olive oil, lemon juice, garlic, salt, coriander, and cinnamon. Add the parsley, cucumber, tomato, bulgur, mint, and scallions and toss to combine.
- Season to taste and chill until ready to serve.
Notes
To cook coarse bulgur, bring 2 cups of water to a boil in a medium pot. Stir in 1 cup dry coarse bulgur, cover, and remove from the heat. Let sit for 20 to 30 minutes, or until the bulgur is tender. Drain any excess water, then fluff with a fork. Measure ⅔ cup cooked bulgur for the salad, and save the rest for another use. Allow the bulgur to cool to room temperature before adding to the salad. To prepare fine bulgur, place it in a bowl and cover with ½ inch of water. Soak for 20 minutes, or until tender. Drain.
Nutrition
Serving: 1cupCalories: 150kcalCarbohydrates: 15gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 200mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 1mg
Tried this recipe?Let us know how it was!