The Best Tabbouleh Salad

I have a few favorite fresh from the garden recipes. My Tabbouleh Salad is definitely at the top of the list! It’s a great dish to make any time of the year but especially favorable in the late spring and early summer when all the garden has come to life with fresh tomatoes, cucumbers, mint, and parsley. It’s a simple green herb salad, bursting with flavor and loaded with health benefits! It can be a meal in itself or perfect for a side dish with lunch or a lite dinner.

Today I had to tidy up a few beds in the garden so it was a good time to pick some fresh parsley and mint. With the addition of a handful of ingredients, most I already had, it was a perfect day to make up a batch of Tabbouleh salad.

MAKES 6 SERVINGS

Tabbouleh is made using Bulgur which is an ancient whole grain. it’s been a staple for thousands of years. Bulgur is made from whole wheat kernels that have been parboiled, dried and cracked. It’s nutty tasting, high in fiber and cooks in about 15 minutes. Although to make Tabbouleh you’ll be preparing the bulgar a little differently than the traditional cooking method.

Ingredients

• 1 cup Red Bulgur
• 1 cup boiling water
• 2 cups parsley, finely chopped
• 1 cup mint, finely chopped
• 1 10z container of cherry tomatoes, chopped and seeded
• 1 medium cucumber, diced or about 1 cup, seeded
• 1/2 cup green onions, sliced
• 1/2 salt
• 1/4 tsp ground black pepper
• 1/4 tsp ground cumin
• 3 TBSP fresh lemon juice
• 3 TBSP Olive Oil

To make the Bulgur

Instructions

Combine 1 cup of Red Bulgur and 1 cup of boiling water together. Cover the lid and let soak for one hour. After an hour remove the lid and fluff. All the liquid will have absorbed, if not drain any remaining water.

1. In a large bowl, combine bulgar, parsley, mint, green onions, tomatoes, cucumber, salt, cumin, and black pepper. Toss well to fully combine. Drizzle lemon juice and olive oil and toss well again. Chill for one hour.

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Serve with additional lemon wedges and olive oil. Feta works well too.