Tabbouleh
This zesty, herb-packed salad is as easy as it is versatile. Serve it with kofta, or grilled and roasted meats.
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: 6-8 servings 1x
Ingredients
Units
Scale
- 3 cups parsley, chopped (curly or flat-leaf)
- 1 cup bulgur wheat, cooked
- 1/4 cup mint, chopped
- 2 large Roma tomatoes, chopped
- 1/2 cup green onions, finely chopped
- 2 small garlic cloves (or more to taste)
- 1/4 cup olive oil
- Juice of 2 lemons (or more to taste)
- kosher salt to taste
Instructions
- Add the cooked bulgur wheat to a large bowl and add the olive oil, lemon juice and kosher salt to taste.
- Stir in the parsley, mint, tomatoes, green onion, and garlic.
- Taste and adjust seasoning with kosher salt as needed.
- Allow the salad to rest for 1/2 hour or more to allow the flavors to meld.
Notes
- Gluten-free? Substitute quinoa, cauliflower rice, millet, or your favorite grain for the bulgur wheat.
Find it online: https://lifeatthetable.com/tabbouleh/
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