by Laura Kleban

Created on: May 10, 2010

Tabbouleh Salad

When springtime hits in my neck of the woods, I start thinking about eating healthier and lighter. One of my favorite salads to make at this time of year is a fresh and light Tabbouleh Salad!

Bulgur wheat used to be difficult to find in stores, but since Americans are starting to eat healthier, this product has become readily available in many larger supermarkets. It is also almost always carried at health food stores and specialty groceries. Don’t let the idea of eating Bulgur wheat as part of a salad intimidate you if you have never tried this dish. The flavors are very light and they really leave a delicious taste in your mouth.

Ingredients:

1 Cup Bulgur Wheat

Hot Water

1 large bunch fresh parsley, stemmed and chopped

1 and a half C. mint leaves

1 English Cucumber (seedless), chopped

6 scallions, finely slices

2 fresh tomatoes, diced

2 large garlic cloves, chopped finely or pressed

4 fresh lemons, halved for squeezing

Extra Virgin Olive Oil, about half a cup

Method:

Place the bulgur wheat in a large bowl and add enough hot water to cover. Allow this to soak for 20 minutes or until the wheat is tender to the touch. Drain well and set aside.

Finely chop the parsley and mint and combine in a large mixing bowl with the drained bulgur, scallions, cucumber and fresh tomatoes.

In a separate bowl, squeeze the 8 lemon halves. Add the crushed garlic and whisk in the extra virgin olive oil until combined.

Pour the dressing over the bulgur salad and mix well until combined. Chill for at least an hour to combine the flavors and enjoy!

For variations on this salad I often add pine nuts. I also sometime wrap the Tabbouleh in a flour tortilla or put it in a pita with lettuce and plain yogurt.

Please feel free to comment on this or any other of my recipes!

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