Description
A refreshing tabbouleh salad made with bulgur wheat, fresh herbs, and lightly dressed with olive oil and lemon juice.
Ingredients
Scale
- ¼ cup Bulgur wheat
- ¼ cup Extra virgin olive oil
- 3 tbsp Lemon juice
- 2 cups Parsley
- ¼ cup Mint
- 2 Tomatoes
- 4 Green onions
- to taste Kosher salt
- to taste Fresh cracked pepper
- as needed Romaine heart leaves for serving
Instructions
- Soak. In a small bowl or measuring cup, add the bulgur wheat and enough boiling water to cover it by an inch. Set aside for 30 minutes for the bulgur wheat to soak and plump.
- Prep and toss. In a large bowl, combine olive oil, lemon juice, minced parsley, mint, diced tomatoes, scallions, a big pinch of salt, and a few grinds of black pepper. Toss lightly to combine.
- Drain. Taste the bulgur. It should be soft. If not, repeat the soaking in boiling water step (or simply boil it in water on the stove in a small pot until tender). Using a small colander, drain the bulgur wheat, squeeze as much water out as you can, and add it to the rest of the salad.
- Mix and Serve. Toss, taste, and adjust the seasoning. Serve the tabbouleh immediately, or, ideally, allow it to rest in the refrigerator for 1 hour so the flavors can blend. Serve with romaine lettuce leaves.
Notes
- For best results, use fine or extra fine bulgur wheat.
- This salad can be prepared a few hours in advance to allow the flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg