Tabbouleh – A Meatless Mondays Recipe
Tabbouleh is a great springtime recipe. The fresh veggies, lemon, and mint make this dish feel light and summery.
I’d never used bulgur before, so this was a new cooking and taste experience for me. Now I’m hooked. Hope you like it as much as I do. It’s nutritious and delicious.
1 cup bulgar wheat (I used red bulgur)
water for cooking bulgar
kosher salt (for cooking bulgur and then to taste)
1 cup scallions, minced, white and green parts
1 cup chopped fresh mint leaves
1 cup chopped fresh parsley
1 English cucumber, seeded, unpeeled, and diced
2 cups cherry tomatoes (cut in half)
1/4 cup freshly squeezed lemon juice
1/4 cup olive oil
1 teaspoon freshly ground black pepper
Cook the bulgur according to package directions, with salt. Drain and rinse to stop cooking and cool the bulgur.
While the bulgur is cooking, chop vegetables.
In a large bowl, combine bulgur, scallions, mint, parsley, cucumber and tomatoes.
In a small bowl, whisk together lemon juice, olive oil, salt and pepper. Pour dressing over bulgur and vegetables; mix well. Chill and serve.