Description
A refreshing and vibrant salad inspired by traditional tabbouleh, made with bulgur wheat, crisp cucumbers, juicy tomatoes, fresh herbs, and a zesty lemon dressing.
Ingredients
Units
Scale
- 1 cup fine bulgur wheat
- 1 1/4 cups boiling water
- 1 cup cucumber, finely diced
- 1 1/2 cups tomatoes, finely diced
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 2 green onions, finely sliced
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- Salt, to taste
- Black pepper, to taste
Instructions
- Place bulgur in a large bowl. Pour boiling water over it, cover, and let sit for 20 minutes until tender and water is absorbed. Fluff with a fork.
- Add cucumber, tomatoes, parsley, mint, and green onions to the bulgur. Toss gently to combine.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Pour dressing over the salad and toss to coat evenly.
- Refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled or at room temperature.
Notes
- Use fine bulgur for the most authentic texture and no need to cook it—just soak.
- Adjust lemon juice and herbs to taste for more brightness or freshness.
- Great as a side dish or light lunch with pita and hummus.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg