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Fresh Tabbouleh Recipe

Recipe by: cynjne

"A wonderful fresh and healthy salad alternative to any meal. Especially delicious in the warmer months when fresh local ingredients are in abundance. Trying other versions of this Middle Eastern staple has left me with the knowledge that this particular salad has the right combination of ingredients."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook
  • Ready In50 m
  • 1Whisk lemon juice, kosher salt, seasoned salt, and chili powder together in a bowl. Slowly drizzle in olive oil while whisking rapidly until dressing is thick and creamy.
  • 2Pour hot water over bulgur in a bowl; let soak until water is absorbed and bulgur is soft, about 30 minutes.
  • 3Mix parsley, tomato, green bell pepper, cucumber, green onions, and mint together in a large bowl. Add bulgur; toss to combine.
  • 4Drizzle dressing over bulgur mixture; toss to coat.
Footnotes
  • Cook's Note:
  • Any leftovers should be given a quick stir to mix any accumulated liquid back into salad.
Ingredients
  • 8 servings
  • 183 cals
  • 1/4 cup lemon juice
  • 1 teaspoon kosher salt
  • 1 teaspoon seasoned salt
  • 1/4 teaspoon chili powder
  • 1/2 cup olive oil
  • 1 cup hot water
  • 3/4 cup bulgur
  • 2 cups chopped fresh flat-leaf parsley
  • 1 cup diced tomato
  • 1/2 cup diced green bell pepper
  • 1/2 cup peeled and diced cucumber
  • 6 green onions, thinly sliced
  • 1 tablespoon chopped fresh mint
Nutrition

Amount per serving ( 5 total)

  • Calories:
    183
    9%
  • Fat:
    13.9
    21%
  • Carbs:
    14.1
    5%
  • Protein:
    2.6
    5%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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