So I have been putting a lot of baked goods up here lately and I thought it was time for a healthier switch (don’t worry, cookies are coming on Thursday).
I have always loved getting tabbouleh at a Mediterranean restaurant. I love dipping my pita in some Hummus followed by tabbouleh. Quite the Greek mouthful.
I actually learned how to make this in my cooking class that I took this winter, and I was surprised to find out that tabbouleh is made with bulgur instead or couscous. I’m sure it would still taste good with couscous if that is all you can find. But I found some quick cooking bulgur in the grain aisle of my grocery store.
This dish is so light and fresh, it would make the perfect side dish to take to a picnic in the park or an outdoor event. You can also customize it to your liking. I simply used tomatoes and cucumbers, but you can add olives, feta, pine nuts, etc. You can also add some Greek yogurt to make it creamy.
Tabbouleh Recipe
Ingredients
- 1 cup raw bulgur
- 1 bunch flat leaf parsley, chopped
- 2 small cucumbers or 1 large cucumber, seeds removed and diced
- 1/2 pint cherry tomatoes, diced
- 2 lemons
- 1/4 cup olive oil, plus some for drizzling
- salt and pepper
Instructions
- Cook bulgur according to package directions, then cool until room temperature.
- Mix bulgur, parsley, cucumbers, and cherry tomatoes.
- Cut lemons in half and squeeze juice over salad.
- Pour olive oil over salad.
- Mix to coat.
- Season to taste with salt and pepper. (I add a lot of salt)
- Add more olive oil or lemon juice to your liking.
- Serve cold or at room temperature.
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