25mTabbouleh
Herby bulgur salad with parsley, mint, tomatoes, cucumber, and lemon. Bright, fresh, and herb-forward.
25 min prep0 min cook4 servingsmedium
- Energy
- 254 calories per serving
- Protein
- 5.1 g per serving
- Carbs
- 30 g per serving
- Fat
- 15 g per serving
- Sodium
- 514 mg per serving
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Cook this recipe
- flat-leaf parsley-3 cups
- fine bulgur wheat-0.5 cups
- boiling water-0.5 cups
- fresh mint-0.5 cups
- Roma tomatoes-4 each
- scallions-4 each
- English cucumber-0.5 each
- fresh lemon juice-0.25 cups
- extra-virgin olive oil-0.25 cups
- kosher salt-1 tsp
- ground black pepper-0.25 tsp
1
Soak the bulgur
Heatproof bowl
Place the bulgur in a heatproof bowl. Pour the boiling water over it, cover, and let stand for 15 minutes until tender.
Pour boiling water carefully to avoid steam or splash burns.
1/2 Cup bulgur wheat
1/2 Cup Water
2
Fluff and drain
Fork
Fine-mesh strainer
Fluff the bulgur with a fork. Drain off any excess water and let it cool for 5 minutes.
1/2 Cup bulgur wheat
1/2 Cup Water
3
Wash the herbs and vegetables
Fine-mesh strainer
Rinse and dry the parsley, mint, tomatoes, cucumber, and scallions.
3 Cup parsley
1/2 Cup mint
4 Each roma tomato
1/2 Each english cucumber
4 Each scallion
4
Make the dressing
Measuring Cups
Measuring Spoons
Large mixing bowl
Add the lemon juice, olive oil, salt, and black pepper to a large mixing bowl and whisk to combine.
1/4 Cup lemon
1/4 Cup olive oil
1 Teaspoon Kosher Salt
1/4 Teaspoon Ground Black Pepper
5
Combine the salad
Large mixing bowl
Add the bulgur, parsley, mint, tomatoes, cucumber, and scallions.
1/2 Cup bulgur wheat
3 Cup parsley
1/2 Cup mint
4 Each roma tomato
1/2 Each english cucumber
4 Each scallion
6
Toss and rest
Large mixing bowl
Toss gently until evenly dressed, then let stand for 10 minutes before serving.
1/2 Cup bulgur wheat
3 Cup parsley
1/2 Cup mint
4 Each roma tomato
1/2 Each english cucumber
4 Each scallion
1/4 Cup lemon
1/4 Cup olive oil
1 Teaspoon Kosher Salt
1/4 Teaspoon Ground Black Pepper
7
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