Today’s recipe is a Mediterranean tabouli salad that goes great with some hummus, baba ghanoush, and some pitta bread. It makes a great on the go meal for a nice picnic or school/work lunch. Anyways I hope you enjoy it!

With love from my kitchen to yours,

Kayley

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Tabouli

AuthorKayley Lynch

*Note the tabouli must sit in the fridge for several hours or overnight so plan accordingly.

Yields5 ServingsServingsQuarter (1.25 Serving)Half (2.5 Servings)Default (5 Servings)Double (10 Servings)Triple (15 Servings)

Total Time20 mins

Ingredients-

 5 tbsp cup bulgar

 6 tbsp red onion, finely diced (61g)

 6 tbsp green onion, sliced (30g)

 6 tbsp cucumber, finely diced (44g)

 6 tbsp tomato, finally diced (61g)

 1.25 cups parsley, minced x976g)

 5 tsp extra virgin olive oil

 8 tsp lemon juice

 salt to taste

 pepper to taste

Recipe-

1

Bring some water to a boil, place bulgar in a bowl, then pour enough water over the bulgar to cover it, cover the bowl with a lid and let soak for 20 minutes.

2

Meanwhile cut your veggies. They should be pretty fine and all the same size. See picture above for example.

3

When the bulgar is done soaking, drain, combine all ingredients in a large bowl, and mix well. Taste and add as much salt and pepper as you see fit, I like a lot of salt on mine, I think it really brings out the flavors. Transfer to the refrigerator and let cool for several hours, preferably overnight before serving. This give the tabouli time to soak up the lemon juice and decrease the intensity of the parsley.

4

Serve with pita bread and other mediterranean dips and enjoy!

 

Ingredients

Ingredients-

 5 tbsp cup bulgar

 6 tbsp red onion, finely diced (61g)

 6 tbsp green onion, sliced (30g)

 6 tbsp cucumber, finely diced (44g)

 6 tbsp tomato, finally diced (61g)

 1.25 cups parsley, minced x976g)

 5 tsp extra virgin olive oil

 8 tsp lemon juice

 salt to taste

 pepper to taste

Directions

Recipe-

1

Bring some water to a boil, place bulgar in a bowl, then pour enough water over the bulgar to cover it, cover the bowl with a lid and let soak for 20 minutes.

2

Meanwhile cut your veggies. They should be pretty fine and all the same size. See picture above for example.

3

When the bulgar is done soaking, drain, combine all ingredients in a large bowl, and mix well. Taste and add as much salt and pepper as you see fit, I like a lot of salt on mine, I think it really brings out the flavors. Transfer to the refrigerator and let cool for several hours, preferably overnight before serving. This give the tabouli time to soak up the lemon juice and decrease the intensity of the parsley.

4

Serve with pita bread and other mediterranean dips and enjoy!

Notes

Tabouli

IngredientsDirections

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Nutrition:

(1)

Notes:

* Nutrition is based on the products I use. I provide a nutrition table so that you can quickly check to see if your food product s match or so that you can easily calculate the nutrition for any changes you want to make to the recipe. I think this helps if you have very specific diet goals and/or fitness and/or health goals. I also wanted you to be able to see exactly where I get the numbers for my nutrition facts so that you can see that they are reliable and learn more about macro breakdowns of food.

Works Cited

1. Nutritionix. Gladson. https://www.nutritionix.com/ Accessed 30 May 2020.