Classic Middle Eastern Tabouleh
Fresh and zesty tabouleh with bulgur wheat, parsley, and a tangy lemon dressing. A Middle Eastern favorite for any meal!
Equipment
- Medium pot
- mixing bowl
- Measuring cups
- Cutting board
- knife
- spoon
Ingredients
- 1 cup 176 g uncooked bulgur wheat
- 3 cups 705 ml water
- 3 cups 144 g finely chopped parsley
- 1 large cucumber seeded and diced
- 1 cup 225 g seeded and diced tomatoes
- ¼ cup 12 g finely chopped mint leaves
- 3 tbsp 45 g minced garlic
- 3 tbsp 45 ml lemon juice
- ¼ to ½ cup 60 to 120 ml extra-virgin olive oil, to taste
- Salt and pepper to taste
Instructions
- Bring the water to a boil in a medium pot, lightly salted.
- Add the bulgur wheat, reduce heat to a simmer, and cook uncovered for 10 minutes or until all the liquid is absorbed.
- Set aside to cool.
- In a large mixing bowl, combine the parsley, cucumber, tomatoes, and mint leaves.
- In a small bowl, mix the olive oil, minced garlic, and lemon juice to create the dressing.
- Add the cooled bulgur wheat to the vegetable mixture.
- Drizzle the dressing over the salad and mix thoroughly.
- Season with salt and pepper to taste.
- Serve chilled.
Notes / Tips / Wine Advice:
Wine Advice:
Pair with a light Sauvignon Blanc or a crisp Chardonnay for a refreshing combination.Nutritional Information
Calories: 210 kcal | Carbohydrates: 30 g | Protein: 4 g | Fat: 9 g | Sugar: 4 g | Salt: 0.3 mg
