Tabbouleh
This classic Tabbouleh Salad is so refreshing and a great way to use up garden fresh mint and parsley!
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Servings:
Calories: 119kcal
Ingredients
- 1/4 cup bulgur (substitute quinoa for a gluten free version)
- About 3 fat pinches Kosher salt (or to taste)
- Juice of 1 lemon (divided)
- 1 1/2 cups chopped parsley
- 1 cup chopped mint
- 2 small tomatoes (chopped)
- 3 green onions (thinly sliced)
- 2 Tablespoons olive oil
Instructions
- Cook the bulgur according to package directions. Drain and rinse with cold water to cool. Place the bulgur in a large bowl and squeeze the juice of 1/2 a lemon over it. Season to taste with salt.
- Add the parsley, mint, tomatoes, and onions to the bulgur and stir. Taste. Squeeze the juice of the remaining half of lemon over the salad (to taste) and season with additional salt and pepper if necessary. Drizzle with olive oil and stir.
- Serve at room temperature or store in the fridge until ready to serve.
Notes
- My only advice is to use the freshest herbs you can find and to make sure you dry them before chopping them. Otherwise they’ll just be in a giant clump.
Nutrition
Calories: 119kcal | Carbohydrates: 12g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 21mg | Potassium: 357mg | Fiber: 4g | Sugar: 2g | Vitamin A: 2843IU | Vitamin C: 41mg | Calcium: 73mg | Iron: 2mg
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