Ingredients for Tabbouleh Salad
- 1 1/4 cups water
- Kosher Salt
- 1 cup fine bulgur wheat
- Extra Virgin Olive Oil
- 1/4 cup pine nuts
- Fresh Ground Black Pepper
- Italian Parsley
- Fresh Mint Leaves
- 1/2 cup thinly sliced scallions
- Roma Tomatoes
- Fresh Lemon Juice
- Ground Sumac
- Head Romaine Lettuce
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How to Make Tabbouleh Salad
- Combine 1 1/4 cups of water and 1 teaspoon of salt in a medium saucepan. Bring to a boil over high heat.
- Add 1 cup of bulgur wheat, stir to combine, remove from heat, cover tightly, and let sit for 15 minutes, or until tender.
- Drain the bulgur in a fine-mesh strainer, pressing out excess liquid. Transfer to a large bowl and let cool to room temperature.
- While the bulgur cools, heat 2 teaspoons of olive oil in a small skillet over medium heat.
- Add 1/4 cup pine nuts, season with salt and pepper, and toast, stirring frequently, until golden brown and fragrant (3-5 minutes). Set aside to cool.
- Add 2 cups chopped parsley, 1 cup chopped mint, 1/2 cup sliced scallions, and 1 cup chopped tomatoes to the cooled bulgur. Stir to combine.
- In a small bowl, whisk together 1/4 cup lemon juice, the remaining 1/2 cup olive oil, and 1 tablespoon of sumac.
- Pour the dressing over the bulgur mixture and stir gently to combine.
- Season with salt and pepper to taste. Cover and refrigerate for at least 15 minutes, or up to 6 hours to allow flavors to meld.
- Wash and dry a head of romaine lettuce. Discard any tough outer leaves and cut off the stem end.
- Separate the leaves and cut each leaf in half crosswise.
- Line a large serving platter with the lettuce leaves.
- Spoon the chilled tabbouleh onto the lettuce leaves. Drizzle with extra olive oil, if desired, and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
20g
Fat
25g
Carbs
13g
