Tabbouleh Salad

Prep Time: 5

Cook Time: 12

Total Time: 17

Servings: servings

Course: Lunch-To-Go, Main Dish, Side Dish

Cuisine: Mediterranean

Author: Heather Nicholds

This dish is a nutritional powerhouse because of the superstar parsley. While parsley is typically used as a garnish, it’s a great source of vitamins A, C, and K as well as iron and folate. For a flavor boost, add a couple of tablespoons chopped fresh mint and/or scallions.

Ingredients

1/4 cup olive oil
2 Tbsp lemon juice
2 cloves fresh garlic, minced
pinch sea salt
pinch black pepper
2 tomatoes, diced
1/2 cup fresh parsley, chopped
1 cup bulgur wheat, dry

Instructions

Cook the bulgur wheat according to package directions: usually by putting in a pot with twice the amount of water, bringing to a boil, and cooking until all the water is absorbed, 5-15 minutes.
In a large bowl, whisk together the oil, lemon juice, garlic, salt, and pepper. Gently stir in the tomatoes and parsley.
Add the cooked bulgur and toss to combine everything thoroughly. Taste and season with salt and pepper, as needed.

Notes

Swap the bulgur for couscous or quinoa if you want.

Nutrition