The ultimate meal planner

Discover more great recipes and get custom weekly menus and grocery lists

Join Now Free

Tabbouleh Salad

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 6
  • 20 min
  • 20 min
  • $
Gatheredtable
adapted from Mad Hungry by Lucinda Scala Quinn

Ingredients

  • 1/2 cup bulgur wheat
  • 2 tomatoes, diced
  • 1 cucumber, peeled and diced
  • 1/2 cup fresh mint leaves, chopped
  • 3 scallions, trimmed and sliced
  • 2 cup fresh curly parsley, stems removed
  • 1/2 lemon, zested and juiced
  • 1/3 cup extra-virgin olive oil
  • 1/4 teaspoon sea salt, or more to taste

Directions

Prep: 1. Rinse bulgur in cold water and soak in bowl for 20 minutes. 2. Dice/chop tomatoes, cucumber and mint leaves. 3. Slice and trim scallions. 4. Remove parsley stems. 5. Zest and juice 1/2 lemon. Make: 1. Drain bulgur and add tomatoes, scallions, parsley, cucumber, mint and toss. 2. Whisk together 1/4 teaspoon lemon zest and 2 tablespoon juice, olive oil, and salt. Stir dressing into salad and serve.

Notes

This recipe keeps well in the refrigerator well and can be repurposed as a tasty sandwich filling!

Goes great with these recipes

Slow-Cooker Beef Shwarma
Turbot with Citrusy Tomatoes and Capers
Moroccan Chickpea Stew with Lentils (v)
4 Ingredient Roast Chicken

The ultimate meal planner

Discover more great recipes and get custom weekly menus and grocery lists

Join Now Free