It’s summertime, which means plenty of barbecues with side dish offerings such as greasy chips and fattening vegetable dips.
While I do love tortilla chips and Fritos, sometimes it’s nice to nosh on something a bit fresher and healthier.
That’s where my favorite tabouli recipe comes in.
It’s the perfect refreshing salad to take to a potluck or barbecue.
Tabouli is a Mediterranean dish that can be made with a variety of grains such as quinoa, couscous and bulgar wheat.
I personally like it made with hearty bulgar wheat, which is packed with hunger-fighting fiber.
There are many different types of boxed tabouli mixes available at health food stores, but really it’s so easy to make that buying the premade mix isn’t worth it.
I promise you’ll never buy a boxed mix again after making it fresh yourself.
Make it today to have in time for your Fourth of July party!
Fresh Bulgar Wheat Tabouli
- 1 cup bulgar wheat and 1-1/2 cups boiling water
- 4 green onions, minced
- ¼ cup fresh mint leaves, minced
- 1 cup parsley, minced
- 2 tomatoes, diced
- Juice of 2 lemons
- 1-2 teaspoons lemon zest
- 2 tablespoons olive oil
- 1 teaspoon salt
- Place the bulgar wheat in a large mixing bowl.
- Boil 1-1/2 cups water in a pot on the stove. Add the boiling water to the bulgar wheat.
- Let the bulgar wheat and water stand for 20 minutes, allowing the wheat to soak up the
water. There may be a little bit of water left in the bowl and that’s OK.
- While the bulgar is hydrating, chop the green onions, mint, parsley and tomatoes. Juice
the two lemons and use a zester on the lemon rinds.
- Once the bulgar wheat has soaked up the water, mix in all the remaining ingredients.
Don’t forget to add the olive oil and salt.
- Cover the bowl with plastic wrap and keep in the refrigerator until ready to serve. I like to
make the tabouli a day in advance so all the flavors have time to marry.