Food + Fitness with Medicine
Tabbouleh Salad
Serving Size | Calories | Protein | Saturated Fat | Sodium | Carbohydrate | Fiber | Added Sugars |
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Fresh Middle Eastern tabbouleh salad with parsley, mint, tomato, cucumber, and bulgur, tossed in a lemony dressing. Light, healthy, and ready in 40 minutes.
Ingredients
½ cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1 garlic clove, grated
½ teaspoon sea salt
½ teaspoon ground coriander
Pinch cinnamon
3 cups finely chopped curly parsley (about 2 bunches)
1 cup diced English cucumber
1 cup cored and diced tomato
⅔ cup cooked bulgur wheat*
½ cup finely chopped fresh mint
2 scallions, chopped
Preparation
In a large bowl, whisk together olive oil, lemon juice, garlic, salt, coriander, and cinnamon.
Add parsley, cucumber, tomato, bulgur, mint, and scallions. Toss to combine.
Season to taste and chill until ready to serve.
To cook coarse bulgur: Bring 2 cups water to a boil in a medium pot. Stir in 1 cup dry bulgur, cover, and remove from heat. Let sit 20–30 minutes, until tender. Drain, fluff with a fork, and cool. Measure ⅔ cup for salad.
To prepare fine bulgur: Place in a bowl and cover with ½ inch water. Soak 20 minutes, until tender. Drain.