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Inauthentic Tabbouleh

17 INGREDIENTS • 7 STEPS • 25MINS

Inauthentic Tabbouleh

Recipe

4.5

2 ratings
Quick, easy and light, this dish goes with anything grilled. Fewer herbs than traditional tabbouleh, there is cracked wheat, crunchy cucumbers, briny olives and salty feta cheese in this salad.
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Quick, easy and light, this dish goes with anything grilled. Fewer herbs than traditional tabbouleh, there is cracked wheat, crunchy cucumbers, briny olives and salty feta cheese in this salad.
author_avatar
Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com

25MINS

Total Time

$3.39

Cost Per Serving

Ingredients

Servings
6
us / metric
Garlic
1 clove
Garlic, minced
Dijon Mustard
1 tsp
Dijon Mustard
Red Wine Vinegar
1 Tbsp
Red Wine Vinegar
Lemon
to taste
Lemons, juiced, zested
Kosher Salt
1/2 tsp
Kosher Salt
Ground Black Pepper
1/4 tsp
Ground Black Pepper
Olive Oil
3 Tbsp
Olive Oil
Medium Grind Bulgur Wheat
225 g
Medium Grind Bulgur Wheat
Water
600 mL
Water
English Cucumber
1/2
English Cucumber, sliced, cut
Campari Tomato
5
Campari Tomatoes, cut
or Halved Grape Tomatoes or Chopped Roma
Feta Cheese
115 g
Feta Cheese, cut
Kalamata Olives
90 g
Kalamata Olives, roughly chopped
Scallion
1 bunch
Scallion, sliced
3 scallions per 6 servings
Fresh Parsley
15 g
Fresh Parsley, chopped
Fresh Basil
7 g
Fresh Basil, chopped
Fresh Mint
8 g
Fresh Mint, chopped

Nutrition Per Serving

VIEW ALL
Calories
223
Fat
13.3 g
Protein
10.3 g
Carbs
3.2 g
Add to plan
author_avatar
Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com

Cooking Instructions

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step 1
In a small bowl, combine the Garlic (1 clove), Dijon Mustard (1 tsp), Red Wine Vinegar (1 Tbsp), Lemons (to taste) zest, Kosher Salt (1/2 tsp), Ground Black Pepper (1/4 tsp) and Olive Oil (3 Tbsp). Whisk to emulsify and set aside.
step 1 In a small bowl, combine the Garlic (1 clove), Dijon Mustard (1 tsp), Red Wine Vinegar (1 Tbsp), Lemons (to taste) zest, Kosher Salt (1/2 tsp), Ground Black Pepper (1/4 tsp) and Olive Oil (3 Tbsp). Whisk to emulsify and set aside.
step 2
Bring the water to a boil. Place the dry Medium Grind Bulgur Wheat (225 g) into a bowl. When the Water (600 mL) boils, pour it over the bulgur and cover with saran wrap. Set aside for 15 minutes to absorb the water.
step 2 Bring the water to a boil. Place the dry Medium Grind Bulgur Wheat (225 g) into a bowl. When the Water (600 mL) boils, pour it over the bulgur and cover with saran wrap. Set aside for 15 minutes to absorb the water.
step 3
Pour the bulgur into a fine mesh sieve and set over the bowl to drain any excess water for 5 minutes. Transfer the bulgur to a large mixing bowl and add the Lemons (to taste) juice. Toss to combine.
step 3 Pour the bulgur into a fine mesh sieve and set over the bowl to drain any excess water for 5 minutes. Transfer the bulgur to a large mixing bowl and add the Lemons (to taste) juice. Toss to combine.
step 4
Add English Cucumber (1/2), Campari Tomatoes (5), cubes of Feta Cheese (115 g), Kalamata Olives (90 g), and Scallion (1 bunch).
step 4 Add English Cucumber (1/2), Campari Tomatoes (5), cubes of Feta Cheese (115 g), Kalamata Olives (90 g), and Scallion (1 bunch).
step 5
Add chopped Fresh Parsley (15 g), chopped Fresh Basil (7 g) and chopped Fresh Mint (8 g).
step 5 Add chopped Fresh Parsley (15 g), chopped Fresh Basil (7 g) and chopped Fresh Mint (8 g).
step 6
Add the dressing and toss until well combined. Can be eaten immediately, but the flavors will come together more if it has an hour for two to rest. Can be eaten chilled or at room temperature.
step 6 Add the dressing and toss until well combined. Can be eaten immediately, but the flavors will come together more if it has an hour for two to rest. Can be eaten chilled or at room temperature.
step 7
Serve and enjoy!
step 7 Serve and enjoy!
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