I am a huge fan of tabbouleh. It is easy to make and a healthy vegan meal. I usually make a big portion of it and eat it for lunch over the course of a few days, stuffing the tabbouleh in a warm pita bread pocket or eating it as a side salad.
You can make variations to the recipe (such as substituting the bulgur with quinoa to make a gluten-free option, which is a big favorite of mine) or adjust the amount of ingredients as you please. I prefer to make tabbouleh that is heavier on the bulgur (or quinoa) and lighter on the parsley. I love to eat tabbouleh with hummus, tzatiki, pita bread and a green salad
- • 1 cup bulgur (or quinoa), cooked as directed on the package
- • Lemon juice from ½ a lemon
- • 1 teaspoon of lemon zest
- • 2 tablespoons of extra virgin olive oil
- • 3/4 teaspoon of cracked pepper
- • 2 teaspoons of salt
- • 3.5 oz. (100 grams) flat leaf parsley, chopped
- • ½ English cucumber, cubed
- • 2 large ripe tomatoes, cubed (if in season) or 1 pint (340 grams) cherry tomatoes, quartered
- • 5 tablespoons fresh mint, chopped (optional)
- • 1/3 cup (75 ml) of red onion, diced
- 1. Cook the bulgur in a pot with 2 cups of water and a pinch of salt, or as directed on the package. Let the bulgur cool down.
- 2. Whisk the lemon juice, lemon zest, olive oil, and salt and pepper together in a small bowl to make the dressing
- 3. Once the bulgur is cooled, mix in the lemon olive oil dressing and let it soak for at least 30 min. to 2 hours.
- 4. Toss the remaining ingredients together in a large bowl with the bulgur mix and serve as you please.
- I like to eat it with pita bread, hummus and tzatziki.