Tabbouleh (Tabouli)
A quick vegan Lebanese tabbouleh salad recipe that's crisp, bright and fresh paired with a garlic lemon dressing.
Ingredients
- 1 cup bulgur wheat
- 1 cup hot water
- 4 tomatoes finely chopped and drained
- 1 English cucumber chopped
- 4 green onions chopped
- 1 bunch fresh flat-leaf parsley finely chopped
- ½ cup fresh mint finely chopped
- 2 cloves garlic minced
- 1 tsp salt
- 1 tsp pepper
- 3 tbsp olive oil
- 3 tbsp freshly squeezed lemon juice
Instructions
- Place the bulgur wheat in a medium bowl and add 1 cup hot water, and let it sit for 20 minutes.
- While the wheat sits, chop vegetables and herbs and add them to a mixing bowl. Make sure you drain the tomatoes, as you do not want your tabbouleh to be watery.
- After 20 minutes check the wheat to make sure the all the water has been absorbed and the wheat is tender. If any water remains drain the excess.
- Add the wheat to the chopped vegetables and herbs and toss gently.
- In a separate bowl mix the olive oil, salt, pepper, garlic and lemon juice together. Add the dressing to the wheat mixture and stir to combine. Cover the tabbouleh and refrigerate until ready to serve!
Nutrition
Calories: 260kcalCarbohydrates: 37gProtein: 6gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 602mgPotassium: 636mgFiber: 9gSugar: 5gVitamin A: 1490IUVitamin C: 28mgCalcium: 67mgIron: 2mg
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