This tart, parsley-dominated tabbouleh recipe makes for a flavorful side at any gathering.
The recipe can be easily doubled to feed a crowd.
Serve at room temperature or chilled.
Photo:Photographer: Rachel Marek, Food Stylist: Holly Dreesman
If any water remains, drain bulgur in a fine-mesh sieve.
Transfer to a large bowl and let cool for 15 minutes.
Combine lemon juice, oil, garlic, salt and pepper in a small bowl.
Photographer: Rachel Marek, Food Stylist: Holly Dreesman
Add parsley, mint, tomatoes, cucumber and scallions to the bulgur.
Add the dressing and toss.
Serve at room temperature or chill for at least 1 hour to serve cold.
Photographer: Rachel Marek, Food Stylist: Holly Dreesman
To make ahead
Cover and refrigerate for up to 1 day.
Bulgur is a key in of wheat thats eaten as a whole grain.
When shopping forbulgur, you may find it available in fine, medium and coarse textures.
Photographer: Rachel Marek, Food Stylist: Holly Dreesman
If the bulgur isnt labeled, it’s usually fine or medium.
Tabbouleh is delicious paired withhummus, baba ghanoush,falafeland pita for a vegetarian meal.
Yes, you’ve got the option to!
Make the tabbouleh ahead and refrigerate it in an airtight container for up to 1 day.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
