Tabbouleh is a Middle Eastern salad containing parsley, bulgur wheat, tomatoes, and other healthy ingredients. This salad makes a wonderful, light side to our Herb Marinated Pork Tenderloin Pockets, or serve it over a small bed of greens and top it with grilled chicken for a healthy lunch. Quinoa can be used as a gluten-free substitute for bulgur wheat.
Yield: 6 servings
- 1/2-cup bulgur wheat
- ½ cup bulgur wheat
- 1 cup boiling water
- ½ cup olive oil
- ¼ cup fresh lemon juice (2-3 lemons)
- Salt and pepper to taste
- 2 medium to large tomatoes, cut into bite-sized pieces
- 1 large cucumber, cut into bite-sized pieces
- 1 small red onion, cut into bite-sized pieces
- 2 cups finely chopped parsley
- 2 tablespoons finely chopped mint
Wash and drain the bulgur wheat and place in a small bowl. Cover with boiling water and set aside for 15 minutes, allowing the grains to soften. If you are using quinoa, cook the quinoa according to the package’s instructions. Drain the grains. Whisk lemon juice, oil, salt, and pepper together, then stir into the grains.
Add remaining ingredients to the grain mixture and gently stir to combine. Serve immediately or refrigerate.
Featured Ingredient: Parsley
Parsley is very popular in Mediterranean and Middle Eastern cuisines, as well as for use as a balancing herb or garnish in a multitude of other dishes. The foliage might be easily confused with cilantro; however, its flavor is distinctive, with a fresh, slightly bitter and peppery taste. Easy to chop and add to dishes in many ways, the nutritious leaves are high in iron and in vitamins A, C, and E. Parsley is a great plant to grow in containers or garden beds, or as a border in flower gardens. While this herb is often overlooked, it’s an excellent one to have on hand to add color and freshness to almost any savory dish. Learn how to grow your own parsley.