Tabbouleh
Easy, no cooking required, healthy, and packed with so much flavor!! Plus, it's great for outdoor events because there's no mayo!
Servings: 4
Calories: 315cal
Ingredients
- 1 cup bulghur wheat or bulghur
- 1 ½ cups boiling water
- ¼ cup lemon juice
- ¼ cup olive oil
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 cups cherry tomatoes halved
- 1 cup cucumber peeled and diced small
- 1 cup green onions sliced thin (about 6 trimmed green onions, using the green and white)
- 1 cup fresh mint leaves chopped finely (make sure to use just the leaves, stems are bitter)
- 1 cup flat-leaf parsley chopped finely
Instructions
- To a large bowl add the bulghur; set aside.
- To a microwave-safe bowl or glass measuring cup, add the water and heat to boil, about 2 to 3 minutes.
- Pour the boiling water over the bulghur, add the lemon juice, olive oil, salt, pepper, stir, cover with plasticwrap, and set aside for about 1 hour. After 1 hour, check to make sure bulghur is softened and plumped and most of the liquid has been absorbed. If it hasn’t wait a bit longer until it absorbs.
- Add all remaining ingredients, stir to combine, taste and check for seasoning balance (may need more salt, pepper, lemon), and make any necessary adjustments.
- Tabbouleh can be served immediately but I prefer to make it a day ahead of time, cover, and refrigerate because the flavors marry over time.
Notes
- Tabbouleh will keep airtight in the fridge for up to 5 days and can be served chilled or at room temp.
- Adapted from Ina Garten.
Nutrition
Serving: 1 | Calories: 315cal | Carbohydrates: 41g | Protein: 9g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 12g | Sodium: 1084mg | Fiber: 9g | Sugar: 4g
