Go Back Email Link
–+ servings

Tabouli Bulgur Wheat Salad with Parsley and Mint

Serving Size: 10 servings
A traditional Middle Eastern salad that pairs well with chicken and fish.

Recipe by: Mayumi Tavalero

Cook Times

Active Prep20
Hands-On Cook10
Hands-Off Cook0
Passive0
Total Time30 minutes
Recipe Serving Size10 servings

Cooking Tools Required

Colander, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Top Stove, Whisk

Ingredients

  • 2 cup bulgur wheat
  • 1 cup Italian 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 fresh lemon juice
  • ½ cup extra virgin olive oil
  • 1 teaspoon Kosher salt or to taste
  • ¼ teaspoon freshly 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 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