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Recipes
Tabbouleh
Recipe

12 INGREDIENTS • 4 STEPS • 1HR 15MINS

Tabbouleh

5.0
1 rating
Make this classic and healthy Middle-Eastern dish in just an hour with vegetables from your nearest market, or change it up a bit with some feta cheese.
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Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
Make this classic and healthy Middle-Eastern dish in just an hour with vegetables from your nearest market, or change it up a bit with some feta cheese.
1HR 15MINS
Total Time
$4.86
Cost Per Serving
Ingredients
Servings
4
us / metric
Red Onion
1
Red Onion
1 cup once chopped
Scallion
1 bunch
Scallion
5-6 scallions per 4 servings
Fresh Chives
1 bunch
Cherry Tomato
1 cup
Cherry Tomato
up to 2 cups
Fresh Parsley
1 bunch
Fresh Parsley
1 cup once chopped
Fresh Mint
4 Tbsp
Minced Fresh Mint
Olive Oil
4 Tbsp
Lemon
2
Lemons, juiced
(up to 3) 1/4 cup juice needed
Salt
to taste
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Nutrition Per Serving
VIEW ALL
Calories
248
Fat
13.8 g
Protein
9.8 g
Carbs
14.1 g
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Tabbouleh
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Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/

Author's Notes

As always, use the amounts of veggies/herbs as a guide. I like a whole grain salad filled with vegetables and herbs, but add as many or as few as you would like.
Cooking InstructionsHide images
step 1
Place Bulgur Wheat (1 cup) in a large bowl. Cover with cold water. Let stand for one hour. Drain in a fine-mesh sieve or use a pot cover to hold back the bulgur while you drain the water into the sink. Set aside.
step 1 Place Bulgur Wheat (1 cup) in a large bowl. Cover with cold water. Let stand for one hour. Drain in a fine-mesh sieve or use a pot cover to hold back the bulgur while you drain the water into the sink. Set aside.
step 2
Meanwhile, finely dice the Red Onion (1). Mince the white and light green portion of the Scallion (1 bunch). Mince the Fresh Chives (1 bunch). Small dice the English Cucumber (1). Halve or quarter the Cherry Tomato (1 cup) depending on their size. Mince the Fresh Parsley (1 bunch). Mince the Fresh Mint (4 Tbsp).
step 2 Meanwhile, finely dice the Red Onion (1). Mince the white and light green portion of the Scallion (1 bunch). Mince the Fresh Chives (1 bunch). Small dice the English Cucumber (1). Halve or quarter the Cherry Tomato (1 cup) depending on their size. Mince the Fresh Parsley (1 bunch). Mince the Fresh Mint (4 Tbsp).
step 3
Spread the bulgur out into a large bowl. Season evenly with Salt (to taste) (I used 1 tsp) and Freshly Ground Black Pepper (to taste). Add all of the chopped vegetables and minced herbs. Pour in the Olive Oil (4 Tbsp) and juice from the Lemons (2). Toss well. Taste and adjust seasoning as necessary.
step 3 Spread the bulgur out into a large bowl. Season evenly with Salt (to taste) (I used 1 tsp) and Freshly Ground Black Pepper (to taste). Add all of the chopped vegetables and minced herbs. Pour in the Olive Oil (4 Tbsp) and juice from the Lemons (2). Toss well. Taste and adjust seasoning as necessary.
step 4
Serve and enjoy!
step 4 Serve and enjoy!
Tags
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Dairy-Free
4th of July
Lunch
Healthy
Shellfish-Free
Vegan
Vegetarian
Quick & Easy
Salad
Spring
Side Dish
Summer
Vegetables
Middle Eastern
Whole Grains
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