- ¼ cup fine bulgur wheat
- 1 garlic clove, minced
- Juice of 2 large lemons
- 3 cups chopped fresh Italian flat leaf parsley (from 3 large bunches)
- ¼ cup chopped fresh mint
- ½ pound ripe tomatoes, very finely chopped
- 1 bunch scallions, finely chopped
- Himalayan salt, to taste
- ¼ cup organic cold-pressed extra virgin olive oil
- Place the bulgur in a bowl, cover with water by 1/2 inch, and soak for 20 minutes, until slightly softened.
- Drain through a strainer lined with a kitchen towel and squeeze out excess water from the bulgur.
- Transfer to a larger bowl, and toss with garlic, lemon juice, parsley, mint, tomatoes, scallions and Himalayan salt.
- For best results, leave tabbouleh in the refrigerator for two to three hours, so that the bulgur can marinate and swell for a fluffier texture.
Tabbouleh is a vegetarian Lebanese salad dish with contain fresh herbs, lemon juice, tomatoes, and bulgur wheat. Bulgur is a whole wheat grain that is low in calories and high in fiber. For those who have a gluten allergy, quinoa is a great substitute for bulgur, and is high in protein. This salad features parsley, a green leafy herb that is rich in vitamin C and K, folic acid, and antioxidants. The best way to shop for a summer dish, such as tabbouleh, is to find the freshest ingredients possible for you: try your backyard if you have the ability to grow your own herbs or your local farmer’s market. Tabbouleh is light and refreshing and can be used as a dip or spread for raw vegetables (like sliced zucchini or squash rounds) or rice crackers; as a salad along side of chicken or white fish; and can be used to stuff kale or grape leaves for an appetizer.