Tabbouleh Salad

[nverland]

Tabbouleh Salad
Yield: 4-6 servings

Ingredients

⅓ cup fine bulgar, uncooked
boiling water
⅓ cup extra-virgin olive oil
3 tablespoons lemon juice, freshly squeezed
1 clove garlic, grated
½ teaspoon salt
3 bunches fresh parsley (curly), finely chopped
¼ cup fresh mint, finely chopped
1 medium English cucumber, finely diced
2 roma tomatoes (firm), diced
2 green onions, finely chopped


Instructions

In a medium to large mixing bowl, add bulgur and slowly pour in boiling water. The boiling water should cover the bulgar about 1 inch. Let it soak for 20-30 mins until all the water is absorbed and the bulgur is tender.
In another mixing bowl, add olive oil, lemon juice, garlic, and salt. Mix well until smooth. Stir in cooked bulgur and set aside for another 10 minutes to infuse all the flavor.
In a large mixing bowl, combine parsley, mint, cucumber, tomato, and green onions. Add the bulgur mixture and toss well.
Serve immediately. You can chill the tabbouli salad in the fridge and serve as is or as a topping in a shawarma.

How to store: Seal the leftover tabbouleh in an airtight container in the fridge for up to 3-4 days.


Recipe Variations

Make a quinoa tabbouleh salad. Although this is not traditional, it is a nice wheat-free and gluten-free option and a great way to add some extra protein to your diet.
Add chickpeas. This is especially handy for meal prep! Rinse and drain a can of chickpeas to stir into the tabbouleh for extra plant-based protein and fiber.
Make a Mediterranean version. For a Greek or Turkish-style salad, serve your tabbouleh with feta cheese, kalamata olives, and roasted red peppers.