This Tabbouleh Salad is so quick and easy to prepare! You don’t even have to cook the bulgur wheat–Really, you don’t! All you need to do is throw everything into one bowl and let it sit in the fridge for at least 2 hours so the bulgur wheat can soak up and absorb all the wonderful “juices” and flavors! It’s a perfect summer salad that goes with just about everything. I just LOVE it!
Tabbouleh Salad
Author: Catherine Katz
Serves: 6 +
Ingredients
- 1 cup bulgur wheat
- Juice of 2 large lemons (about ½ cup)
- ½ cup extra virgin olive oil
- 3 medium tomatoes, diced
- 1 small red onion, finely diced
- 2 cups fresh flat parsley, rinsed and chopped
- 1 cup fresh mint, rinsed and chopped
- ¼ tsp sea salt
- fresh ground pepper to taste
Instructions
- Rinse the bulgur wheat thoroughly and drain (but leaving it a little "wet")
- Place it in a large bowl and add all the remaining ingredients.
- Stir well to combine, cover and place in the fridge for at least 2 hours (you can also leave it overnight).
I tried this salad today, made half of it. It was so easy, and taste so good; that’s what I love about your recipes. Which is great for beginners. My 22 yr old son would be able prepare these with ease. I love to cook, been doing it with my mom since I was a kid. I’ve always made my son warm fresh meals. He loved the banana bread!
I love that, Tracey! Getting our kids to cook healthy is such a wonderful gift isn’t it?! That’s just wonderful!
bonjour ! je cours faire ce bon taboulé qui semble si rafraîchissant! merci! et bonnes vacances !martine de France
Merci Martine! Je vais passer une semaine en France et je m’en rejouis déjà!
Where is the nutritional information on your recipes? The ones posted on the Turn the Tide newsletter don’t have that info either. I find it very helpful in deciding whether to try a recipe or not.
Diane
I address that issue right here: http://cuisinicity.com/calories-in-calories-out-but-dont-obsess/ and I think you’ll find it very helpful!
Can also try this recipe with Quinoa -also very good! Thanks for delicious and nutritious recipes!
I would love to try it with Quinoa! I wonder if it wouldn’t need to be parboiled first, unlike the bulgur wheat. Have you tried it? Thank you for your kind words Colleen!
Yes, definitely cook the quinoa first, unlike the bulgur – delicious!
I made the Tabbouleh and it was very good. I took it to work for my lunch and my coworkers commented on how good it smelled. It was very satisfying. I ate it in two sittings. I have enough of the bulgur wheat left to make it again and again, so I think I will.
Jon–Again and again is what I love to hear! It’s such a nice lunch to bring to work! Thank you so much for your wonderful comment!
Love your recipes. I am 77 years old, born and raised in the south and always looking for healthier versions of food I like. My mom did not want us in her kitchen, so I just watched. My dad loved her cooking, so that was the important thing. As grocery shoppers, we see so much contradictory marketing; I have to say, it seems to be improving. Years ago, I started using the packaged Tabbouleh and adding the fresh vegetables. I liked it. If I introduced it back into my cooking, I don’t know how it would go over. I don’t think my family knows about it.
Carolyn, that’s absolutely wonderful to hear! Welcome to Cuisinicity, I LOVE having you at the table!
I am definitely going to try this recipe. My doctor put me on a raw fruit and vegetable diet when my cholesterol levels was absurdly high. I have been on this diet for about five weeks I have lost 20 lbs and my cholesterol levels have dropped significantly.
Wow Anthia that’s wonderful! When it’s time for you to incorporate more variety and to continue on your weight loss albeit, a little more slowly, so you can sustain it, I think you will love my recipes! Keep up the good work!!!