Tabouli is a light, refreshing, summery dish that is usually treated as a side dish. But it also makes a great filling for rolled pitas or stuffed vegetables such as tomatoes or roasted zucchini. This is a good staple to have on hand for the summer. This recipe makes a large amount so you can enjoy it all week.
- 1 15 oz pkg - bulgur (cracked wheat), uncooked
- 1 medium - cucumber, chopped
- 4 medium - tomatoes, chopped
- 2 cups - chopped fresh parsley
- 2 Tbs - chopped fresh mint
- 1/2 cup - lemon juice
- Cook the bulgur according to the package directions. Drain.
- In a large mixing bowl, combine the bulgur with the remaining ingredients. Salt to taste.
If you've enjoyed Tabouli at restaurants, you've probably seen, as I have, that recipes can vary greatly in the proportion of bulgur to parsley. I've eaten some that were mostly parsley, and some that were mostly bulgur. This recipes tries to achieve a happy medium. But feel free to adjust to your preferences, of course!
Nutrition (per serving): 277 calories, 83% calories from carbohydrates, 13% calories from protein, 4% calories from fat, 15.1g fiber.