Tabbouleh

12 INGREDIENTS • 4 STEPS • 1HR 15MINS

Tabbouleh

Make this classic and healthy Middle-Eastern dish in just an hour with vegetables from your nearest market, or change it up a bit with some feta cheese.
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Make this classic and healthy Middle-Eastern dish in just an hour with vegetables from your nearest market, or change it up a bit with some feta cheese.
author_avatar
Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/

1HR 15MINS

Total Time

Ingredients

Servings
4
us / metric
Bulgur Wheat
1 cup
Bulgur Wheat
Red Onion
1
Red Onion
1 cup once chopped
Scallion
1 bunch
Scallions
5-6 scallions per 4 servings
Fresh Chives
1 bunch
Small Fresh Chives
English Cucumber
1
English Cucumber
Cherry Tomato
1 cup
Cherry Tomatoes
up to 2 cups
Fresh Parsley
1 bunch
Fresh Parsley
1 cup once chopped
Fresh Mint
4 Tbsp
Minced Fresh Mint
Olive Oil
4 Tbsp
Olive Oil
Lemon
2
Lemons, juiced
(up to 3) 1/4 cup juice needed
Salt
to taste
Salt
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper

Nutrition Per Serving

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Calories
248
Fat
13.8 g
Protein
9.8 g
Carbs
14.1 g
Love This Recipe?
author_avatar
Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/

Author's Notes

As always, use the amounts of veggies/herbs as a guide. I like a whole grain salad filled with vegetables and herbs, but add as many or as few as you would like.

Cooking Instructions

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step 1
Place Bulgur Wheat (1 cup) in a large bowl. Cover with cold water. Let stand for one hour. Drain in a fine-mesh sieve or use a pot cover to hold back the bulgur while you drain the water into the sink. Set aside.
step 1 Place Bulgur Wheat (1 cup) in a large bowl. Cover with cold water. Let stand for one hour. Drain in a fine-mesh sieve or use a pot cover to hold back the bulgur while you drain the water into the sink. Set aside.
step 2
Meanwhile, finely dice the Red Onion (1). Mince the white and light green portion of the Scallion (1 bunch). Mince the Fresh Chives (1 bunch). Small dice the English Cucumber (1). Halve or quarter the Cherry Tomato (1 cup) depending on their size. Mince the Fresh Parsley (1 bunch). Mince the Fresh Mint (4 Tbsp).
step 2 Meanwhile, finely dice the Red Onion (1). Mince the white and light green portion of the Scallion (1 bunch). Mince the Fresh Chives (1 bunch). Small dice the English Cucumber (1). Halve or quarter the Cherry Tomato (1 cup) depending on their size. Mince the Fresh Parsley (1 bunch). Mince the Fresh Mint (4 Tbsp).
step 3
Spread the bulgur out into a large bowl. Season evenly with Salt (to taste) (I used 1 tsp) and Freshly Ground Black Pepper (to taste). Add all of the chopped vegetables and minced herbs. Pour in the Olive Oil (4 Tbsp) and juice from the Lemons (2). Toss well. Taste and adjust seasoning as necessary.
step 3 Spread the bulgur out into a large bowl. Season evenly with Salt (to taste) (I used 1 tsp) and Freshly Ground Black Pepper (to taste). Add all of the chopped vegetables and minced herbs. Pour in the Olive Oil (4 Tbsp) and juice from the Lemons (2). Toss well. Taste and adjust seasoning as necessary.
step 4
Serve and enjoy!
step 4 Serve and enjoy!

Tags

Dairy-Free
Lunch
Snack
Healthy
Shellfish-Free
Dinner
Vegan
Vegetarian
Quick & Easy
Salad
Spring
Side Dish
Summer
Vegetables
Middle Eastern
Whole Grains
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