Tabouleh Salad
This zesty and good-for-you grain salad is a snap to put together and pairs nicely with a grilled piece of steak or chicken. We've amped up the flavor of the traditional recipe by adding a handful of pomegranate arils, which add a bit of sweetness. If you do not like or cannot find bulgur, quinoa makes a good substitute in this dish.
PREP TIME
20 minutes
COOK TIME
10 minutes
Ingredients
3/4 cup bulgur wheat, rinsed and drained
3 cups fresh Italian parsley, chopped
3/4 cup fresh mint leaves, chopped
3 medium tomatoes, finely chopped
1 small white onion, finely chopped
1/3 cup pomegranate arils (optional)
2 tablespoons olive oil
1/3 cup lemon juice
3 cups fresh Italian parsley, chopped
3/4 cup fresh mint leaves, chopped
3 medium tomatoes, finely chopped
1 small white onion, finely chopped
1/3 cup pomegranate arils (optional)
2 tablespoons olive oil
1/3 cup lemon juice
Directions
Put bulgur in a mixing bowl and cover with boiling water. Let stand for 20 minutes. Rinse with cold water and drain in a colander. Remove as much excess water from the bulgur as possible by pressing down with the back of a large spoon while bulgur is in the colander.
Whisk together olive oil and lemon juice in a small bowl and set aside.
Combine bulgur, herbs, tomatoes, onion and pomegranate arils in a large, non-reactive bowl. Drizzle with lemon juice and olive oil and stir gently to combine. Serve chilled or at room temperature.
Whisk together olive oil and lemon juice in a small bowl and set aside.
Combine bulgur, herbs, tomatoes, onion and pomegranate arils in a large, non-reactive bowl. Drizzle with lemon juice and olive oil and stir gently to combine. Serve chilled or at room temperature.
Looking for inspiration? Try these recipes:
Italian Salad with Fig and Prosciutto
Gazpacho
Fig, Caramelized Onion and Blue Cheese Flatbreads
