Tabbouleh Salad

Benefits

Tabbouleh salad can improve digestive health and boost immunity.

Parsley has more vitamin C than most vegetables and around three times as much as oranges. It has twice as much iron as spinach, and is a great source of potassium, manganese, calcium, and vitamin A. It also contains flavonoids that act as antioxidants.

Bulgar wheat is a low calorie grain that provides vitamin B6, iron, folate, manganese, magnesium, zinc, copper, niacin, thiamine, fiber, and protein.

 

 

Tabbouleh Salad

Servings: 6-8

Total time: 20-50 minutes
 

Ingredients

½ cup fine bulgur wheat (can be substituted with quinoa)
4 medium size firm tomatoes
1 cucumber
2 bunches parsley
12-15 fresh mint leaves (can be substituted with dried mint)
4 green onions, white and green parts
½ tsp salt
3-4 tablespoon lime juice (can be substituted with lemon juice)
3-4 tablespoon extra-virgin olive oil

     

    Instructions

    1. Wash the bulgur wheat and soak it in water for 5-7 minutes. Drain very well. Set aside. (If you use course bulgur wheat, instead of fine, then be sure to cook it first according to the package in place of soaking.)
    2. Wash the vegetables and dry them very well.
    3. Very finely chop the vegetables, herbs and green onions. After chopping, place the tomatoes in a colander to drain excess juice.
    4. Place the chopped vegetables, herbs and green onions in a mixing bowl or dish. Add the bulgur and season with salt. Mix gently.
    5. Now add the lime juice and olive oil and mix again.
    6. For best results, cover the tabbouleh and refrigerate for 30 minutes. Transfer to a serving platter. 

     

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