Tabouli Salad
An embellished version of the classic Levantine salad that's hearty enough to be a meal on its own!
Servings: 6 people
Ingredients
- 1 1/2 cups boiling water or chicken broth or vegetable broth
- 1 cup dry bulgur
- 1 teaspoon salt omit if you are using broth
- 2 tablespoons fresh lemon juice about 1 lemon
- 1/4 cup extra virgin olive oil
- 1 clove garlic minced
- 3 green onions (scallions), finely chopped
- 1/2 cup chopped fresh flat leaf parsley
- 1/3 cup chopped fresh mint leaves
- 1 pint cherry tomatoes halved
- 1 large English cucumber (or 2 medium Persian cucumbers) cut into 1/2-inch pieces
- 3 ounces crumbled feta
- 1 cup Greek olives or kalamata olives, pitted and halved, (20 to 24)
Instructions
- Bring water to boil, add dry bulgur to boiling water or broth, stir. Turn heat off, leaving the pan in place; cover and let stand 25 minutes.
- Fluff bulgur with a fork and then allow to cool to room temperature.
- Once the bulgur is cool, add salt, lemon juice, olive oil, and garlic. Stir to combine; cover tightly and refrigerate for at least 30 minutes or overnight.
- When you're ready to serve the salad, remove the bulgur mixture from the fridge and toss with a fork to lighten and separate. Add green onions, parsley, mint, tomatoes, cucumber, feta, and olives; stir gently to combine. Taste for seasoning – add salt and freshly ground black pepper to taste. Serve.
Video
Nutrition
Calories: 258kcal | Carbohydrates: 26g | Protein: 7g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 917mg | Potassium: 418mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1174IU | Vitamin C: 30mg | Calcium: 126mg | Iron: 2mg
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