Tabouli Bulgur Wheat Salad
Notes
Video
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 cup dry bulgur wheat
1 cup hot water
½ cucumber, chopped
2 stalks celery, chopped
1 tomato, chopped
4 green onions, chopped
¼ cup fresh chopped mint (or cilantro)
1 cup fresh chopped parsley
1 clove garlic, minced or 1/8 teaspoon garlic powder
DRESSING
¼ cup lemon juice (or vinegar or half of each)
2 tablespoons vegetable or olive oil
1 teaspoon pepper
¼ teaspoon salt
Instructions
- 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.
