Tabouli Bulgur Wheat Salad
TipsNotesVideo: How to Dice TomatoesVideo: ParsleyTips 
Recipe Notes
- Top with plain yogurt.
- Add other chopped veggies including red or green peppers, garbanzo beans (chickpeas), grated carrots, or summer squash.
- Freeze extra lemon juice to use later.
- Serve as a side dish or serve on lettuce leaves or make sandwiches with whole wheat or pocket (pita) bread.
Ingredients
1⁄4 cup
fresh chopped mint (or cilantro) 1 cup
fresh chopped parsley 1 clove
garlic, minced or 1/8 teaspoon garlic powder 1⁄4 cup
lemon juice (or vinegar or half of each) 2 Tablespoons
vegetable or olive oil Directions
- Place the bulgur in a large bowl and soak in the hot water until the water is absorbed, (about 30 minutes). When it's ready, drain any excess water.
- Mix the dressing ingredients together. Set aside.
- Chop the vegetables and add to the prepared bulgur.
- Add dressing to salad and stir. Refrigerate for 2-3 hours and serve chilled.
- Refrigerate leftovers within 2 hours.
Notes
- Top with plain yogurt.
- Add other chopped veggies including red or green peppers, garbanzo beans (chickpeas), grated carrots, or summer squash.
- Freeze extra lemon juice to use later.
- Serve as a side dish or serve on lettuce leaves or make sandwiches with whole wheat or pocket (pita) bread.
Prep time: 45 minutes
Chill time: 3 hours
Makes: 4 cups
Nutrition Facts: View Label
Last updated: 05/05/19
