My craving for fresh and light dishes in the midst of our bleak Kansas City midwinter (three days in a row of single-digit temperatures!) continues. So for a fun and healthy recipe this week, I decided to make a batch of delicious tabbouleh!
Pretty much everything about this dish screams “fresh”! It’s packed with fresh herbs, scallions, tomatoes, lemon juice, olive oil, and some oh-so-healthy bulgur. From what I’ve read (although I’m sure some will beg to differ), “authentic” tabbouleh has a much higher herbs to bulgur ratio — which I happen to love. But if you’d like more, feel free to double the bulgur in this recipe.
Definitely a delicious, flavorful, and (yes) fresh recipe! It works perfectly as a side or main dish — or feel free to experiment and even use it on crostinis, to top some hummus, or in a soup (recipe coming soon). Enjoy!
- 1/2 cup bulgur (a.k.a. cracked wheat)
- 2 cups of water or chicken stock
- 2-3 cups of curly parsley, finely chopped
- 1/2 cup of mint, finely chopped
- 1/4 cup of scallions, finely chopped
- 3-4 roma tomatoes, chopped
- 2 Tbsp of olive oil
- juice of half of one lemon (or more to taste)
- 1/2 tsp salt
In a large bowl, pour 2 cups of boiling water (or chicken stock) over the bulgur. Let it sit for 30-60 minutes until softened, and then strain the bulgur through a fine-mesh strainer.
Then combine the prepared bulgur, parsley, mint, scallions, and tomatoes in a large bowl. Add oil and lemon juice, and stir until well mixed. Add salt to taste.
Serve immediately or refrigerate for up to one day.
Feel free to also add in some diced cucumbers or extra diced onion if you’d like!