Tabbouleh Salad
Tabbouleh salad! With bulgur wheat, plenty of fresh curly parsley, mint, lemon juice, tomatoes, and of course, olive oil! A delicious take on the Middle Eastern salad.
Ingredients
- 1/3 cup bulgur wheat
- 1/3 cup lemon juice
- 1 garlic clove, minced
- 3 cups finely chopped curly parsley
- 1/4 cup finely chopped fresh mint leaves
- 2 cups chopped ripe tomatoes
- 1/2 cup thinly sliced scallions
- 3/4 teaspoon salt
- 1/3 cup extra-virgin olive oil
Instructions
- Cover the bulgur wheat with boiling water and let soak for 20-30 minutes, until softened.
- Drain well (I use a fine mesh strainer) and place in a large bowl. Add the garlic, lemon juice, parsley, mint, tomatoes, scallions and salt. Stir, then cover and place in the fridge for at least 3 hours to marinade and let the bulgur continue to soak up the flavors.
- When ready to enjoy, add the olive oil and stir together. Taste, adjusting salt/lemon as desired and serve.
Nutrition
Serving: 1servingCalories: 159kcalCarbohydrates: 12gProtein: 3gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gSodium: 314mgPotassium: 364mgFiber: 3gSugar: 2gVitamin A: 3105IUVitamin C: 54mgCalcium: 61mgIron: 2mg