Tabbouleh
Refreshing, high-fiber, and packed with fresh herbs! Perfect for summer or as a side all year.
- Average Cost/serving: $1.98
- Prep Time: 20 minutes
- Cooking Time: 30 minutes
- Servings: 6
Recipe Source: cookingmatters.org
Ingredients
- 2 medium lemons
- 1 cup bulgur wheat
- 1 and 1/2 cups boiling water
- 1 cup fresh parsley
- 3 green onions
- 1 large tomato
- 1 small cucumber
- 2 tbsp olive oil
- 3/4 tsp salt
- 1/4 ground black pepper
- pinch ground cayenne pepper or paprika
- Optional: 1/4 cup mint leaves, 4oz feta cheese
Directions
In Advance:
- Rinse and cut lemons in half. Squeeze juice into a medium bowl.
Discard seeds. - Add bulgur and boiling water to lemon juice. Cover and let rest
until bulgur is soft and chewy, about 30 minutes.
Preparation:
- Rinse parsley, green onions, tomato, and cucumber. If using
mint leaves, rinse now. - Chop parsley. If using mint leaves, chop now.
- Trim ends off green onions. Thinly slice, using white and green
parts. - Remove core from tomato. Dice.
- Slice cucumber in half lengthwise. Scoop out seeds with a
spoon and discard. Dice cucumber. - If using feta cheese, dice now.
- In a colander, drain excess liquid from bulgur mixture. Return
bulgar to bowl. - Add parsley, green onions, tomato, cucumber, and remaining
ingredients to bowl. Mix well to combine. - If using feta and mint, add now.
- Mix gently before serving.
