Tabbouleh
This Lebanese Herby, Lemony Salad is a perfect summer dish
Servings: 4
Ingredients
- 1/2 cup bulgur wheat
- 1 cup vegetable stock
- 1/2 tsp salt
- 1 cup parsley
- 1/2 cup mint
- 1 large garlic clove minced
- 2 roma tomatoes finely chopped
- 1/2 english cucumber finely chopped
- 3 tbsp olive oil
- 3 tbsp lemon juice
- Feta
Instructions
- Add the bulgur wheat and warm vegetable broth to a pot and cook on medium heat for about 10 minutes until the wheat is tender
- You can drain any remaining liquid from the bulgur wheat and set aside
- Chop up the herbs, tomato and cucumber and add it to the bulgur wheat together with the lemon juice and olive oil. Season with salt
- Refrigerate for at least 30 minutes before serving
Notes
- You can add more parsley and mint to your salad
- Adjust the lemon juice according to your taste
- You don't have to use the vegetable broth, water is fine
- If you want a real herby salad you can reduce the amount of bulgur wheat
- I used salt because the broth was a low sodium one. Depending on what broth you use you may need to adjust the salt
- You can also use couscous instead of the Bulgur Wheat