Tasty Tabbouleh Salad Recipe

This Middle Eastern treat blends cucumbers, tomato, green onion, parsley, and mint with bulgur wheat. Lightly seasoned with olive oil, lemon juice, salt, and pepper, it’s a dish that is healthy, delicious, and a snap to make!

Ingredients

1 cup bulgur wheat, uncooked

1 cup boiling water

1 1/2 cups English cucumber, diced

1 cup tomato, diced small

4 green onions (scallions), white & green parts, thinly sliced

1 cup parsley, chopped

1/4 cup mint, chopped

Dressing Ingredients

3 Tablespoons olive oil

3 Tablespoons fresh lemon juice

1 garlic clove, pressed

Salt and pepper to taste

Instructions

1. Bulgur preparation: Pour the bulgur wheat into a large bowl and cover with the boiling water. Let it soak for about 30 minutes until the water is absorbed. Drain any excess. Fluff with a fork and set aside.
2. In a large bowl, mix the vegetables with the parsley and mint.
3. To make the dressing, mix the olive oil, lemon juice, garlic and salt and pepper in a small bowl and whisk until thoroughly blended.
4. Add the bulgur wheat to the large bowl with the vegetables, pour in the dressing and mix to combine.
5. Serve and enjoy!

Nutritional Information

Servings: 4 / 180 calories per serving

19g carbohydrates; 0mg cholesterol; 3g protein; 11g fat (1g sat); 4g fiber; 64 mg sodium

Tips from Helene’s Kitchen

You can fill romaine lettuce leaves with the tabbouleh for an elegant presentation or serve it with pita chips as an appetizer.