Photo: Baby Tomato and Fresh Herb Tabbouleh Recipe
Ingredients
- 1 cup bulgur wheat
- 2 pinches kosher salt, plus 1 teaspoon
- 1 1/4 cups boiling water
- 1/2 cup finely chopped flat-leaf parsley leaves
- 1/2 cup finely chopped fresh mint leaves
- 1/4 cup finely chopped fresh chives
- 1 pint baby tomatoes, washed and quartered
- 1 lemon, juiced
- 1/3 cup extra-virgin olive oil
- Freshly ground black pepper, about 15 grinds
Directions
Combine bulgur, a couple pinches of salt, and boiling water in a heat-proof bowl. Cover tightly with plastic wrap and let stand 20 minutes (check the directions on the packaging for your particular bulgur). Unwrap plastic and fluff with a fork.
Toss bulgur with remaining ingredients and season, to taste, with salt and pepper. Serve chilled or at room temperature.
Serves:4; Calories: 311; Total Fat: 19.5 grams; Saturated Fat: 3 grams; Protein: 5 grams; Total carbohydrates: 32 grams; Sugar: 3 grams; Fiber: 8 grams; Cholesterol: 0 milligrams; Sodium: 495 milligrams
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By zqueen_1942389
tulsa, OK
on May 27, 2012
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This seemed a bit bland, so I added some vidalia onion, chopped seedless cucumber, and more lemon (to taste--maybe my first lemon just wasn't very juicy. We all enjoyed it, but if I make it again I'll make it with the above revisions. (And I know this is a more Americanized version of traditional tabbouleh, but I wanted something a little heavier on the veggies.
By shoefan65_9287088
San Luis Obispo, CA
on May 10, 2008
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Easy to make, I love lemon so I put in extra. It so healthy yet filling.
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