Tabouli Bulgur Wheat Salad

Notes

Top with plain yogurt.
Add other chopped veggies including red or green peppers, garbanzo beans (chickpeas), grated carrots, or summer squash.
Freeze extra lemon juice to use later.
Serve as a side dish or serve on lettuce leaves or make sandwiches with whole wheat or pocket (pita) bread.

Video

Recipe Card

Prep time: 45 minutes
Chill time: 2 to 3 hours
Makes: 4 cups
Nutrition Facts: View Label

Ingredients

SALAD

1 cup dry bulgur wheat

1 cup boiling water

½ chopped cucumber

2 stalks celery, chopped

1 tomato, chopped

4 green onions, chopped

¼ cup chopped fresh mint (or cilantro)

1 cup chopped fresh parsley

1 clove garlic, minced or 1/4 teaspoon garlic powder

DRESSING

¼ cup lemon juice (or vinegar or half of each)

2 Tablespoons vegetable oil

1 teaspoon pepper

¼ teaspoon salt

Wash hands with soap and water.
Place the bulgur in a large bowl and soak in the boiling water until the water is absorbed, about 30 minutes. Drain any excess water.
In a small bowl or a jar with a lid, mix or shake the dressing ingredients together. Set aside.
Add the chopped vegetables, herbs and garlic to the prepared bulgur.
Pour the dressing over the salad and stir. Refrigerate for 2 to 3 hours and serve chilled.
Refrigerate leftovers within 2 hours.