Tabbouleh
Tabbouleh is a super simple salad-like recipe that incorporates fresh flavors and a satisfying crunch. Chock full of parsley, mint, tomatoes and dressed with a simple dressing, it’s a vegetarian’s dream!
Servings: 8 servings
Ingredients
- ½ cup bulgar wheat (I use Bob’s Red Mill bulgur wheat (affiliate link))
- ¾ cup boiling water
- 2 ½ cups finely chopped fresh parsley
- ¾ cup chopped mint
- 5 scallions thinly sliced
- 1 ½ lb tomatoes
- 1 hothouse or English cucumber
- 6 tbsp olive oil
- 4 tbsp fresh lemon juice
- 2 tbsp fresh orange juice
- 1 ½ tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 cloves garlic
- ½ tsp coriander
- ¼ tsp cumin
- ½ cup toasted pine nuts
Instructions
- In a small bowl, pour the boiling water over the bulgur. Let stand at room temperature for one hour. While the bulgur is softening, prepare the toasted nuts and salad.¾ cup boiling water, ½ cup bulgar wheat (I use Bob’s Red Mill bulgur wheat (affiliate link))
- To toast the pine nuts, heat them over medium-high heat in a small skillet. Shake and move them until they are golden and aromatic (about 7-10 minutes) and set aside.½ cup toasted pine nuts
- In a large bowl, combine the coarsely chopped parsley, mint, and sliced scallions (both white and light green parts).2 ½ cups finely chopped fresh parsley, ¾ cup chopped mint, 5 scallions
- Halve the tomatoes and remove the core, pulp, and seeds. Dice the tomatoes into ¼-inch pieces and add to the bowl.1 ½ lb tomatoes
- Cut the cucumber lengthwise in half, then in half again to create quarters. Cut out the seeds and cut into ¼-inch pieces. Add to the bowl.1 hothouse or English cucumber
- Make the dressing directly in the bowl with the salad. Add the olive oil, lemon juice, orange juice, salt, black pepper, minced or pressed garlic cloves, coriander, and cumin to the bowl.6 tbsp olive oil, 4 tbsp fresh lemon juice, 2 tbsp fresh orange juice, 1 ½ tsp kosher salt, 1 tsp freshly ground black pepper, 2 cloves garlic, ½ tsp coriander, ¼ tsp cumin
- Finish the salad by adding the bulgur. Mix to combine. Cover and refrigerate at least 2 hours or overnight to let the flavors soak in.
- To serve, sprinkle toasted pine nuts on top.
Video
Nutrition
Serving: 1serving | Calories: 257kcal