Description
A vibrant, herb-forward tabbouleh salad made with parsley, mint, tomatoes, bulgur, and a lemony olive oil dressing. Perfect as a mezze dish or a fresh side.
Ingredients
⅓ cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1 garlic clove, grated
½ teaspoon sea salt
¼ teaspoon ground coriander
Pinch cinnamon
3 cups finely chopped curly parsley, about 2 bunches
1 cup diced English cucumber
1 cup cored and diced tomato
⅔ cup cooked bulgur wheat
⅓ cup finely chopped fresh mint
2 scallions, chopped
Instructions
1. In a large bowl, whisk together the olive oil, lemon juice, garlic, salt, coriander, and cinnamon. Add the parsley, cucumber, tomato, bulgur, mint, and scallions and toss to combine.
2. Season to taste and chill until ready to serve.
Notes
• Make sure parsley is very dry before chopping.
• Substitute quinoa for a gluten-free version.
• Chill for at least 30 minutes for best flavor.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Salad
- Method: Tossed
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 3g
- Sodium: 310mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: tabbouleh salad, Middle Eastern salad, parsley salad, vegan salad, bulgur salad