Tabouli Salad with Tomatoes, Cucumbers, Parsley and Mint

Tabouli makes a yummy and filling breakfast
along with an Easy Peel Hard-Cooked Egg.

Pictured here is Tabouli Salad along with
Pinto Bean Taco and local grapes!

Recipe from Raising the Salad Bar by Catherine Walthers

Husband-Tested in Alice’s Kitchen

Serves 6

Tabouli is a healthful, refreshing Mediterranean favorite made with bulgur wheat and summer vegetables and herbs.  Bulgur is one of the easiest grains to prepare…just pour boiling water over it and let it rest!  You can make a completely balanced meal of this salad by adding chickpeas or tuna.  It also makes a lovely side dish for chicken, fish or even kabobs.  Take this salad to work or school in your lunch box or pack it up for a picnic!

Salad:

1 cup bulgur

1 ¼ cups boiling water

2 pinches Kosher salt

2 tomatoes, chopped

1 cucumber, peeled, seeded and chopped

3 scallions, sliced OR ½ small red onion, minced

1 cup fresh flat leafed parsley, minced

½ cup fresh mint leaves, minced

Lemon Dressing:

3 Tablespoons fresh lemon juice

3 Tablespoons olive oil

1 large clove garlic, minced

½ teaspoon Kosher salt

Place the bulgur in a medium heatproof bowl.  Add the boiling water and the salt.  Cover the bowl with a plate or plastic wrap.  Set aside for 20 minutes or until the water is absorbed.  Remove the plate or plastic wrap and let cool.

Fluff the bulgur with a fork.  Add the tomatoes, cucumber, scallions, parsley and mint.  Toss together.

Put the dressing ingredients in a jar with a lid.  Shake the jar vigorously so that the dressing is well mixed.  Add the dressing to the salad.