Tabouleh
A healthy and bright herbaceous salad that goes great with any protein—leftovers are great at lunch with a little chicken.
Tabouleh
This is one of our family’s favorites. A healthy and bright herbaceous salad that goes great with any protein. I usually have the leftovers at lunch with a little bit of chicken.
Time
- Active: about 25 minutes
- Cook / rest: about 20 minutes (bulgur)
- Chill: 2 hours to overnight (best overnight)
Nutrition Facts
Serving size: about 1 cup · 1 of 8 servings
- Calories ~220
- Protein 5 g
- Fat 12 g
- Carbohydrates 26 g
- Fiber 6 g
- Sodium ~280 mg
All nutrition facts are AI generated and approximate.
Ingredients
- 1 cup bulgur wheat
- 2 cups water
- ¼ cup lemon juice (or two lemons juiced)
- ⅓ cup olive oil
- ⅓ cup chopped fresh mint
- ½ cup chopped fresh parsley
- 1 large cucumber (chopped)
- 3 Roma tomatoes (chopped)
Directions
- Bring 2 cups water to a boil; stir in bulgur wheat. Let simmer 10 minutes, then cover the pot and take off heat.
- After 10 minutes, fluff with a fork.
- In a large bowl, toss the bulgur wheat with the rest of the ingredients.
- Cover and chill for 2 hours to overnight (best if overnight).
- Stir and taste before serving; add more lemon juice if needed.