Recipe Library
Parsley Tabbouleh
Tender bulgur meets a bright burst of lemon and olive oil, coating heaps of parsley and mint with juicy tomato and crisp cucumber. Each bite delivers fresh, herbal brightness and a lively, refreshing crunch.
- Total
- 15 min
- Prep
- 15 min
- Serves
- 4
Nutrition per Serving
- Calories
- 162
- Protein
- 4g
- Carbs
- 21g
- Fat
- 8g
- Fiber
- 5g
- Sugar
- 3g
- Sodium
- 175mg
Ingredients
- 1 small cucumber, peeled, seeded and diced
- 4 scallions, thinly sliced
- 1 cup water
- 1/2 cup bulgur
- 1/4 cup lemon juice
- 2 tbsp extra-virgin olive oil
- 1/2 tsp minced garlic
- 1/4 tsp salt
- 1/4 cup chopped fresh mint
- 2 tomatoes, diced
- Freshly ground pepper, to taste
- 2 cup finely chopped flat-leaf parsley, (about 2 bunches)
Instructions
- Combine water and bulgur in a small saucepan. Bring to a full boil, remove from heat, cover and let stand until the water is absorbed and the bulgur is tender, 25 minutes or according to package directions. If any water remains, drain bulgur in a fine-mesh sieve. Transfer to a large bowl and let cool for 15 minutes.
- Combine lemon juice, oil, garlic, salt and pepper in a small bowl. Add parsley, mint, tomatoes, cucumber and scallions to the bulgur. Add the dressing and toss. Serve at room temperature or chill for at least 1 hour to serve cold. Additional reporting by Carrie Myers and Jan Valdez