Classic Tabouleh
We began with a refreshing grain salad composed of finely chopped herbs, juicy tomatoes, and crisp cucumbers. Traditionally made with bulgur, note that you can also use quinoa for a gluten-free alternative. Light, lemony, and bursting with fresh flavor, this salad only gets better as it sits — perfect for prepping ahead.
Servings 6
Calories 100kcal
Ingredients
- ½ cup bulgur wheat or quinoa for gluten-free option
- 1 cup boiling water
- 1 cup parsley finely chopped
- ½ cup fresh mint chopped
- 2 scallions finely sliced
- 1 cup diced cucumber
- 1 cup cherry tomatoes halved
- ¼ cup fresh lemon juice
- 3 tbsp extra virgin olive oil
- 1 small garlic clove minced
- Salt and pepper to taste
Instructions
- Combine bulgur and water, bring to a boil, cover, and lower heat; simmer for 12 minutes. Remove from heat, fluff with a fork, cover, and let sit for a few minutes.
- In a large bowl, mix herbs, scallions, cucumber, and tomatoes.
- In a small bowl, whisk lemon juice, olive oil, garlic, salt, and pepper.
- Toss all ingredients together and chill until serving.
Notes
The best way to describe this dish is "bright". Freshly squeezed lemon and olive oil add the brightest, lightest touch to any dish without overpowering the ingredients.
Packed with vitamin C, fiber, and phytonutrients from fresh herbs — a great way to stay hydrated and nourished during the warmer months. You can also try adjusting the parsley-to-bulgur ratio to your preference.
Nutrition
Serving: 1servings | Calories: 100kcal | Carbohydrates: 12g | Protein: 2.3g | Fat: 5.5g | Fiber: 3g | Sugar: 1.5g
