Healthy & Easy Tabouli Salad
This tabouli recipe is on rotation all throughout the year, but specially during the summer season. With fresh ingredients and lots of herbs, this salad is good food for the body and soul.
Ingredients
- ½ cup bulgar rinsed
- 1 ½ cup water
- ¼ teaspoon salt for cooking wheat
- 3 bunches curly parsley large, also known as Italian parsley
- ½ bunch fresh mint
- ¼ cup olive oil
- ¼ cup fresh lemon juice or juice of 3 lemons
- 8 green onions mostly white parts
- 1 large Persian cucumber
- 2-3 small tomatoes or 1 medium tomato
- salt & pepper to taste
Instructions
- In a small pot, bring 1 ½ cups water to a boil. Add ¼ teaspoon of salt and the rinsed bulgur. Cook uncovered for 3 minutes on medium high heat, or until the water has mostly evaporated. Then remove from the heat, cover with a lid, and let it sit for 5 minutes while you are preparing the dressing.
- For the lemon dressing, squeeze 3 lemons, or the equivalent of ¼ cup of fresh lemon juice. Measure out ¼ cup good quality olive oil. Add salt and pepper to taste, (I use ¼ teaspoon salt and ½ teaspoon pepper and then adjust).
- Transfer the cooked bulgur to a large bowl and add the lemon olive oil dressing. It will absorb the dressing while you go on to the next step.
- Finely dice the cucumber and tomatoes. Sprinkle a little salt and pepper on them. Thinly slice the green onions and add the cucumber, tomatoes and green onions to the bulgur.
- Wash and dry the herbs, making sure to dry as much as possible to avoid adding excess water to the salad. I use a salad spinner for this. Finely chop the parsley, then add the mint and coarsely chop that as well. Combine the fresh herbs with the bulgur and mix to combine. Taste and adjust seasoning if necessary. Store in an airtight container in the refrigerator until you are ready to enjoy.