Tabbouleh

Fresh and easy tabbouleh parsley and bulgur wheat salad, with fresh parsley, mint, bulgur soaked in stock, tomatoes, olive oil and lemon juice.
Ingredients

Main Course
  • 2 cups vegetable stock (for vegetarian option), chicken stock or water
  • 1 teaspoon salt
  • 2 cups bulgur wheat
  • 1/2 cup olive oil
  • Zest and juice from 2 lemons
  • 5-6 Roma or plum tomatoes, seeded and chopped
  • 2 scallions, chopped, including the greens
  • 2-3 cups parsley, chopped
  • 1 cup fresh mint leaves, chopped

Sour cream sauce:
  • 1/4 cup sour cream
  • 1/3 cup plain Greek yogurt
  • 1 teaspoon grated lemon zest
  • 1 Tbsp lemon juice
  • 1/2 teaspoon minced garlic
  • 2 teaspoons olive oil
  • 1/4 teaspoon salt
  • Pinch of freshly ground black pepper
Directions
  • Place the bulgur in a medium sized bowl. Bring the stock or water and the teaspoon of salt to a boil, pour it over the bulgur. Let sit for 30 minutes to an hour.
  • In a large bowl, add the olive oil, lemon juice, bulgur and mix well. Add in all the other ingredients and mix to combine.
  • Taste the tabbouleh, and add more salt, olive oil or more lemon juice to taste. Let marinate for at least 30 minutes before serving. Will keep chilled for several days.

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