| Course | Salad, Side Dish |
|---|---|
| Cuisines | Mediterranean |
| Diets | Dairy Free, Egg Free, Nut Free, Vegan, Vegetarian |
| Main categories | Ethnic Authentic, Vegan, Vegetarian, Training Athlete |
| Main Ingredient | Grains, Vegetables |
| Recipe Author | Mayumi Tavalero |
| Special Occasions | Rosh Hashanah |
Tabouli Bulgur Wheat Salad with Parsley and Mint
Serves: 10 servings
This salad is always so refreshing with the addition of lemon juice and mint.
Recipe by:
Print RecipeIngredients Scale
Adjust the ingredients measurement scale here by changing this number. 10 servings
Cook Times
Cooking Tools Required
Colander, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Top Stove, WhiskIngredients
- 2 cup bulgur wheat
- 1 cup fresh parsley chopped, about 2 bunches
- ½ cup fresh mint chopped, about 1 bunch
- 1 cup Roma tomato seeded and diced, about 2
- 1 cup onion chopped
For the dressing:
- 2 clove garlic minced
- ⅓ cup lemon juice
- ½ cup extra virgin olive oil
- 1 teaspoon Kosher salt or to taste
- ¼ teaspoon ground black pepper or to taste
Instructions
- Place dry bulgur wheat in a heat proof bowl.
- Add 2 cups boiling water and let stand 30 minutes. Drain if necessary.
- Place bulgur, parsley, mint, tomato and onion in a bowl and stir to combine.
- Whisk together the garlic, lemon juice, olive oil, salt and pepper. Pour half the dressing over the salad, mixing well to combine, adding more dressing to taste.
Reheating/Serving Instructions
Serve chilled or at room temperature
Nutrition
Calories: 207kcal | Carbohydrates: 25g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Sodium: 12mg | Potassium: 244mg | Fiber: 6g | Sugar: 2g | Vitamin A: 798IU | Vitamin C: 16mg | Calcium: 30mg | Iron: 1mg
Tabouli Bulgur Wheat Salad with Parsley and Mint
$20.00 cooking fee
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