Quick and Easy Tabbouleh
Bulgur wheat with tomatoes, cucumbers, and fresh herbs.
Equipment
- Saucepan
- Mixing Bowl
- Food processor
- Mason jar
Ingredients
- 1 cup bulgur wheat
- ¾ cup parsley chopped
- ½ cup mint chopped
- 1 cup cherry tomatoes quartered
- 1 cup cucumber seedless. diced
- 1½ tsp salt
- ⅓ cup olive oil
- ¼ cup lemon juice
- 3 cloves garlic minced
- 1 shallot minced
Instructions
- In a saucepan bring 2 cups of water to a boil. Add the bulgur wheat, reduce to simmer, cover and cook for 12 minutes or by instructions on the package. Drain and allow to cool.
- In a food processor add the parsley, mint, shallot, and garlic cloves. Pulse until the herbs are finely chopped.
- In a mason jar add the lemon juice, salt, and olive oil together. Close and shake the jar until the contents are mixed.
- In a large bowl combine the bulgur wheat, chopped herb mixture, tomatoes, and cucumbers and mix. Drizzle in the dressing until evenly coated. You may not use all of the dressing.
Nutrition
Serving: 1servingCalories: 154kcalCarbohydrates: 17gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 246mgPotassium: 205mgFiber: 4gSugar: 1gVitamin A: 699IUVitamin C: 17mgCalcium: 29mgIron: 1mg
Nutrition Disclaimer*
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