Tangy Tabouleh
A refreshing herb and bulgur wheat salad made of cucumber and tomatoes dressed with olive oil lemon juice and heaps of parsley. It is a great salad to serve topped with falafel and lemon tahini dressing.
Ingredients
- 140 grams bulgur wheat uncooked
- 150 grams cucumber diced
- 200 grams tomatoes diced
- 20 grams parsley fresh
- 25 grams green onions thinly sliced
- 15 grams extra-virgin olive oil
- 30 ml lemon juice
- 4 grams garlic clove minced
- salt and pepper to taste
Instructions
- Soak the bulgur wheat in cold water for one and a half to two hours until tender. Drain off excess water.
- Combine diced cucumber and tomato in a medium bowl with salt and pepper, stir and let the mixture rest for at least 10 minutes and strain the excess liquid after soaked
- In small cup, mix olive oil, lemon juice, garlic and salt and pepper.
- Add the bulgar, chopped parsley, and green onions to the strained cucumber and tomato mixture and add in oil mixture over entire salad and toss.
- Let salad rest in the refrigerator for 15 minutes to let the flavours meld together and to get to the desired temperature.
Nutrition
Calories: 173kcalCarbohydrates: 31gProtein: 5gFat: 4gSaturated Fat: 1gSodium: 13mgPotassium: 358mgFiber: 8gSugar: 2gVitamin A: 927IUVitamin C: 19mgCalcium: 34mgIron: 1mg
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