Tabbouleh

This salad is a refreshing and bright addition to any meal! Finely chopped vegetables, lime juice, olive oil, and fresh herbs combine to make a delicious light side. Add a twist to traditional tabbouleh with cucumbers.

Cooking Tip

Use quinoa in place of bulgur wheat to make this recipe gluten free. Keep refrigerated in a tight-lid container for 2 days or so. Try to drain some juice before storing leftovers.

Yield6 ervings

Serving size1 serving

Dietary preferencesVegan, Vegetarian

Ingredients

1/2 cup extra fine bulgur wheat
4 Roma tomatoes, finely chopped
1 English cucumber, finely chopped
2 bunches parsley, finely chopped
12-15 mint leaves, finely chopped
4 green onions, finely chopped
salt to taste
3-4 tbsp. lime juice
3-4 tbsp. olive oil

Directions

Wash the bulgur wheat and soak in water for 5-7 minutes. Drain well, squeeze by hand to remove any excess water. Set aside.
Finely chop the vegetables, herbs, and green onions. Place tomatoes in a colander to drain the excess juice.
Place the chopped vegetables, herbs, and green onions in a mixing bowl or dish. Add bulgur and season with salt. Mix gently.
Add lime juice and olive oil to taste and mix again.
For best results, cover and refrigerate for 30 minutes. Transfer to a serving platter.

Nutrition facts (per serving)

120Calories

9 Total Fat (g)

1Saturated Fat (g)

10Sodium (mg)

7Carbs (g)

2 Dietary Fiber (g)

2Protein (g)

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP.

This institution is an equal opportunity provider.

Find more recipes

Not quite the flavor you’re looking for? No worries! Why not try one of the options below? And if those don’t hit the spot, feel free to browse our recipe pantry for even more delicious ideas!