Description
A refreshing Middle Eastern salad featuring fresh parsley, tomatoes, and a zesty lemon dressing.
Ingredients
Scale
- 1 cup fine bulgur wheat
- 1 cup vegetable broth (or water for a vegan dish)
- 1 tsp salt (divided)
- ¼ cup olive oil
- 3 tbsp lemon juice
- 1 cup fresh parsley (finely chopped)
- ½ cup fresh mint (finely chopped)
- 3 firm Roma tomatoes (seeded and finely diced)
- 1 small English cucumber (peeled and finely diced)
- 2 whole scallions (finely diced)
Instructions
- Place bulgur in a bowl. Boil vegetable broth with ½ teaspoon salt, pour over bulgur and let sit for 30 minutes.
- Drizzle olive oil and lemon juice over bulgur after absorption, mix well.
- Toss in parsley, mint, tomatoes, cucumber, and remaining salt. Mix thoroughly.
- Chill for at least 30 minutes before serving.
Notes
Use fresh herbs for the best flavor. Adjust seasoning as desired; consider adding diced chickpeas for extra protein.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 2g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: tabbouleh, salad, vegetarian, middle eastern, healthy recipes
