Tabbouleh Salad

Marianne Gleason

By
@Mern

We had some Middle Eastern friends growing up and this was one of my favorite recipes they shared.


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Comments:

Prep:

30 Min

Method:

No-Cook or Other

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Notes from the Test Kitchen:
We let this wonderful salad rest a bit after preparing it and when we finally got to dig in, the bulgur had softened to perfection. Full of fresh, minty flavor, this recipe is a lovely choice for a light lunch or for a picnic. Yum!

Ingredients

1 c
bulgur wheat, uncooked
2 bunch
parsley, chopped
1 c
chopped fresh mint or 1/4 cup dry
1 bunch
green onions with ends, chopped
3 large
tomatoes, seeded and chopped
1
cucumber, diced
1/8 tsp
cinnamon
2 tsp
salt
pepper to taste
1/2 tsp
allspice
1/2 c
fresh lemon juice
1/2 c
olive oil, extra virgin

Directions Step-By-Step

1
Rinse bulgur wheat well, then drain and squeeze out excess water.
2
Chop parsley, mint, green onions, tomatoes and cucumber and add to wheat.
3
In small bowl add cinnamon, salt, pepper and allspice. Stir in lemon juice and olive oil. Pour over salad and toss all ingredients until mixed well.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: Middle Eastern
Collections: Picnic Picks!, Fresh Finds
Other Tag: Healthy