Recipe courtesy of Kathleen Daelemans

Tabouleh

Save Recipe
  • Level: Easy
  • Total: 55 min
  • Prep: 25 min
  • Inactive: 25 min
  • Cook: 5 min
  • Yield: 6 (1-cup) servings
  • Nutrition Info
Share This Recipe

Ingredients

For the dressing:

Directions

  1. Bring water to a boil, pour in bulgur, stir, cover, and turn off heat. Let stand 20 to 25 minutes or until most of the liquid is absorbed and bulgur is fluffy and tender. Pour off any remaining liquid. To prepare dressing, in a small non-reactive bowl, whisk together lemon juice, garlic, salt and oil. Taste and adjust seasonings. In a large salad bowl, toss together parsley, tomatoes, green onions and mint. Add bulgur. Pour dressing over salad, toss to combine. Taste and adjust seasonings.
  2. Morph 1: Add more diced tomatoes, diced cucumbers, and diced raw zucchini to the tabbouleh.
  3. Morph 2: Add rinsed and drained canned chickpeas, and rinsed and drained canned lentils
  4. Morph 3: Grill some boneless, skinless chicken breast, dice, toss with the tabbouleh and wrap it up in fresh pita. Morph 4: Serve as a small side salad with fish.
14m Easy 100%
CLASS
Catherine McCord

Vegetarian Chimichangas

24m Easy 98%
CLASS
Sohui Kim

Lentil Salad

8m Easy 98%
CLASS
26m Easy 97%
CLASS

Stuart O'Keeffe

Vegetarian Pot Pie

24m Easy 98%
CLASS
32m Easy 100%
CLASS
2m Easy 95%
CLASS