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Home » Recipes » Tabbouleh (Bulgur, Parsley and Mint Salad)
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Tabbouleh (Bulgur, Parsley and Mint Salad)

Tabbouleh

  • 2 cups presoaked * Bulgur
  • 3 cups Parsley, finely chopped
  • 1/4 cup Fresh Mint, chopped
  • 3 Scallions, finely minced
  • 1/4 tsp Black Pepper
  • 1/4 tsp Cumin, ground
  • 1/2 tsp Sea Salt
  • 2 Tomatoes medium sized, cut into 1/2-inch cubes
  • 3 Tbsp Lemon Juice
  • 3 Tbsp Oil (Safflower and/or Olive)
  • 2 medium Cucumbers, sliced
  • 1 head Romaine Lettuce

Directions

Step 1

In a large bowl, gently mix together all the ingredients, except lemon juice and oil, with a wooden spoon.

Step 2

Add the lemon juice, toss and chill for 1 hour to blend the flavors.

Step 3

Before serving, toss again with the oil. Serve in a mound with romaine lettuce leaves arranged like the spokes of a wheel. Scatter cucumber slices over the lettuce.

Makes 6 Servings.

Notes

* To presoak Bulgur: Place 1 cup Bulgur in bowl. Pour 1 cup boiling water over Bulgur and let stand for 1 hour. Yields 2 cups presoaked Bulgur.
Tabbouleh (Bulgur, Parsley and Mint Salad)

Rating

***

Products Used in this Recipe

Entrees
Bulgur

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Baking Aids
Sea Salt

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Ratings & Comments (3)

5 Stars  0%  0
4 Stars 33%  1
3 Stars 67%  2
2 Stars 0%  0
1 Star 0%  0

***

3 Reviews

Write A Review »

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Heather July 20, 2012
I can't believe that 1/6th of this is only 190 calories given the massive amount of bulgur. But I could be wrong. I thought it was too grainy and a little bland. I quadrupled the tomatoes and added some extra lemon juice and lots of black pepper, and that helped.
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Marty November 18, 2012

I also thought the flavor needed some help. Other tabboulehs I've had had more interesting flavor. Next time I'll add some minced garlic and a little more salt and pepper.
****
Kristen January 12, 2014
This tastes best after sitting for 24hrs; the flavors marry and the taste is more intense. I recommend making in advance.

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