Refreshing and flavorful Middle Eastern salad made with bulgur wheat, fresh herbs, vegetables, and a tangy lemon dressing. It is light, healthy, and bursting with Mediterranean flavors.
Prep Time
20 MINS
Total Time
20 MINS
Main Ingredients
1 cup of RK Bulgur Wheat
1 cup of fresh parsley, finely chopped
1/2 cup of fresh mint leaves, finely chopped
1/2 cup of cucumber, diced
1/2 cup of cherry tomatoes, halved
1/4 cup of red onion, finely chopped
2 tablespoons of fresh lemon juice
2 tablespoons of extra-virgin olive oil
RK Salt and pepper to taste
Directions
1. Place the bulgur wheat in a bowl and cover it with boiling water. Let it sit for about 15 minutes until the wheat absorbs the water and becomes tender. Drain any excess water and let it cool.
2. In a large bowl, combine the cooked bulgur wheat, chopped parsley, mint leaves, cucumber, cherry tomatoes, and red onion.
3. In a separate small bowl, whisk together the fresh lemon juice, extra-virgin olive oil, salt, and pepper to make the dressing.
4. Pour the dressing over the salad and toss gently to combine, ensuring that all the ingredients are coated with the dressing.
5. Adjust the seasoning if needed and refrigerate the tabbouleh for about 30 minutes to allow the flavors to meld together.
6. Serve the tabbouleh chilled as a side dish or a light main course. It pairs well with grilled meats, pita bread, or as a topping for falafel. Enjoy this vibrant and refreshing tabbouleh salad!
