Tabbouleh Salad
This Lebanese dish is bright with flavors of Spring, fresh with leafy herbs and filling with each healthful bite.
½ cup bulgur wheatcan substitute with: quinoa and/or couscous
3 large bunches of fresh parsleyremove stems and finely chop
½ bunch of fresh mintremove stems and finely chop
1 medium red pepperseeded and finely chopped
1 medium yellow pepperseeded and finely chopped
1 medium cucumberfinely chopped
½ red onionpeeled and finely chopped
2 garlic clovesminced
1 large lemonjuiced plus extra slices for garnish
⅓ cup olive oil
salt and pepper to taste
1
Add cooked bulgur wheat to a bowl. Add olive oil and lemon juice to a separate bowl and whisk until well combined. Pour the mixture into the bulgur wheat, stir and set aside.
2
Chop cucumbers, peppers, red onions, garlic, parsley, and mint very finely and add the ingredients to a bowl. Season with salt and pepper.
3
Add bulgur to the chopped ingredients and toss together.
4
Refrigerate for 30 minutes to chill and meld flavors together and serve alongside your favorite protein and a few extra lemon wedges.
Nutrition Facts
0 servings
Serving size
Ingredients
½ cup bulgur wheatcan substitute with: quinoa and/or couscous
3 large bunches of fresh parsleyremove stems and finely chop
½ bunch of fresh mintremove stems and finely chop
1 medium red pepperseeded and finely chopped
1 medium yellow pepperseeded and finely chopped
1 medium cucumberfinely chopped
½ red onionpeeled and finely chopped
2 garlic clovesminced
1 large lemonjuiced plus extra slices for garnish
⅓ cup olive oil
salt and pepper to taste
