Tabbouleh
A vibrant, herb-forward Mediterranean grain salad built on a foundation of bulgur, fresh herbs, and bright citrus. Customize the grains, vegetables, and aromatics to create endless fresh variations.
Ingredients
Method
Place bulgur in a large mixing bowl and cover with 1.5 cups hot water or vegetable broth. Cover and let sit for 15 minutes until the grains are tender and the liquid is absorbed.
Fluff the soaked bulgur with a fork and spread it on a plate to cool slightly, about 5 minutes.
While the bulgur cools, finely chop the parsley and mint, and dice the cucumber, cherry tomatoes, and red onion.
Return the cooled bulgur to the mixing bowl and add the chopped herbs and vegetables.
In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper to make the dressing.
Pour the dressing over the tabbouleh and toss gently but thoroughly until all ingredients are evenly coated.
Taste and adjust salt and lemon juice as needed. Serve at room temperature or chilled, optionally with pita bread on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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