Tabbouleh is the healthy salad you can dig in to all summer long
Your new favorite health salad (if it wasn’t already) is Tabbouleh, the tasty salad found throughout the Middle East.
Vegan-vegetarian friendly tabbouleh consists primarily of chopped parsley and soaked Bulgar. Ingredients can include tomatoes, mint, yellow or red onion, and red, yellow or green peppers. The combination is usually seasoned with a splash of olive oil, lemon juice and salt and pepper to taste. For a more filling salad, couscous can be added along with chopped salad and cut up garlic. Some versions even include ginger for its added health properties.
Tabbouleh is traditionally served as part of a mezze of pre-meal salads in Israel but can be a starter all on its own. It also makes for a light snack in a pinch or pack-able pick-me-up at the office. Our version here calls for juicy Cherry Tomatoes, an Israeli innovation that has turned into a world-wide sensation. Grape tomatoes can be substituted here but we opt for the real thing. Also make sure to opt for a high-quality olive oil in the tabbouleh. It will be a determine factor in your final taste.
Prep Time: 20 minutes
Ready in: 20 minutes
- 3/4-1 cup fine Bulgar
- 1 pint Israeli cherry tomatoes
- 5 medium scallions
- 2 teaspoons ground cumin
- 5 tablespoons olive oil
- 1 bunch parsley
- 1/3 cup mint
- 4 lemons
- 1 tablespoon kosher salt
- Soak Bulgar in hot water for 15 minutes, then drain. Chop up the mint, parsley, cherry tomatoes, scallions and peppers (if using)
- In a large bowl, combine the Bulgar, cumin, salt, olive oil and lemon juice and let it absorb for 20 minutes
- Stir well, add the remaining ingredients and mix again
At this point, garnish with extra mint and a splash of olive oil. A fresh squeeze of lemon juice adds a zesty flourish as well.
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