Ingredients for Tabbouleh Wheat And Herb Salad
- 2 cups fresh Italian parsley, chopped
- 1 cup fresh mint, chopped
- Onion
- 1 pint cherry or grape tomatoes, halved
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup uncooked bulgur wheat
- 2 tablespoons lemon juice
- 1/4 cup extra virgin olive oil
- fresh romaine (optional) for serving
- 1 large cucumber, diced
- 2 cups cold water
- fresh grape leaves (optional) for serving
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How to Make Tabbouleh Wheat And Herb Salad
- Rinse 1 cup of bulgur wheat and soak in 2 cups of cold water for 1 ½ to 2 hours, or until softened.
- Drain the bulgur wheat thoroughly. Use your hands and paper towels to squeeze out as much excess water as possible.
- Finely chop 2 cups of fresh parsley, 1 cup of fresh mint, 1 large cucumber (diced), and 1 pint of cherry or grape tomatoes (halved).
- In a large bowl, gently combine the drained bulghur, chopped parsley, mint, cucumber, and tomatoes.
- Line a serving bowl with fresh romaine or grape leaves (optional).
- In a small bowl, whisk together ¼ cup extra virgin olive oil, 2 tablespoons lemon juice, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately, or chill in the refrigerator for up to 2 hours to allow the flavors to meld. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
18g
Fat
9g
Carbs
5g
