Tabouleh

Bring the water to a boil in a medium saucepan, stir in the bulgur and salt. Remove from the heat, cover, and let stand for 30 minutes or until all the water is absorbed.
Add the lemon juice, garlic, and olive oil and stir gently to mix. Transfer the bulgur to a bowl, cover with plastic wrap, and refrigerate for at least 1 hour or up to 8 hours. To serve, add the cucumber and parsley and season with salt and pepper to taste.

Banner Image:

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Grain:

Ingredients:

1 ½ cups water

1 cup coarse bulgur

½ teaspoon salt, plus salt to taste

Juice of 1 lemon or lime (about ¼ cup)

2 to 3 cloves garlic, minced

¼ cup extra-virgin olive oil

1 cucumber, peeled, seeded and minced

1 cup minced fresh ﬂat-leaf parsley

Freshly ground black pepper to taste

¼ cup crumbled feta cheese (optional)

Active time:

30 minutes + 1 hour

Yield:

6 Servings

Nutrition:

Calories: 184, Fat: 10g, Sodium 266mg, Carbohydrate: 20g, Protein: 4g

Author:

An Oldways Recipe

Diet:

Mediterranean DietVegetarian & Vegan Diet

Recipe tags:

Affordable

Course:

Side dishes

Meal:

Lunch

Dietary choice:

Vegetarian

Rating:

Description:

This popular Mediterranean grain salad goes with all manner of grilled foods. Add diced tomatoes, olives, and chickpeas if you wish.