Description
This bulgur tabbouleh is a fresh, vibrant salad made with finely chopped parsley, mint, juicy tomatoes, and tender bulgur, all tossed in a bright lemon and olive oil dressing. It’s light, healthy, and bursting with flavor, perfect as a side dish or a refreshing main.
Ingredients
Scale
- 1 cup fine bulgur wheat
- 2 cups fresh parsley, finely chopped
- 1/2 cup fresh mint, finely chopped
- 3 medium tomatoes, diced
- 4 green onions, sliced
- 1/4 cup fresh lemon juice
- 1/4 cup extra virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Place bulgur in a bowl and cover with warm water. Let soak for 15 minutes.
- Drain the bulgur and squeeze out excess water.
- Finely chop parsley and mint.
- Dice tomatoes and slice green onions.
- Combine all ingredients in a large bowl.
- Add lemon juice and olive oil.
- Season with salt and pepper.
- Mix gently until well combined.
- Let rest for 20 minutes before serving.
Notes
Use fine bulgur for the best texture. Adjust lemon juice to taste for extra brightness. Store leftovers in the fridge for up to 3 days. You can add cucumber for extra crunch or reduce bulgur for a more herb-forward version.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg