This simple Mediterranean salad of finely chopped vegetables with plenty of fresh parsley and bulgur wheat, all topped with lime juice and olive oil, will make your taste buds dance.
½ cup extra-fine bulgur wheat
4 Roma tomatoes, very finely chopped
1 English cucumber, very finely chopped
2 bunches parsley, part of the stems removed, washed and well dried, very finely chopped
12–15 fresh mint leaves, stems removed, washed and well dried, very finely chopped
4 green onions, white and green parts, very finely chopped
3–4 tbsp. lime juice (or lemon juice, if you prefer)
3–4 tbsp. extra-virgin olive oil
pita bread to serve (optional)
romaine lettuce leaves to serve (optional)
1. Wash the bulgur wheat and soak it in water 5–7 minutes. Drain very well, getting rid of all the excess water. Once drained, cook in boiling water 16-18 minutes or until tender. Set aside.
2. Place the tomatoes in a colander to drain excess juice.
3. Combine the chopped vegetables, herbs and green onions in a mixing bowl or dish. Add the bulgur and season with salt. Mix gently. Add the the lime juice and olive oil and mix again.
4. For the best results, cover the tabouli and refrigerate for 30 minutes. Transfer to a serving platter. If you like, serve the tabouli with a side of pita and romaine lettuce leaves, which act as wraps or “boats” for the tabouli.
NUTRITION DATA FOR 1 SERVING
Total Carbohydrates 25g
Total Fat 10g
Saturated Fat 3g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Trans Fat 2g
Dietary Fiber 3g
Vitamin A 2% Daily Value
Vitamin C 6% Daily Value
Calcium 13% Daily Value
Iron 9% Daily Value
This AMAZING Recipe can be found in my Mediterranean Refresh Cookbook here