Tabbouleh is a Eastern Mediterranean vegetarian salad traditionally made with tomatoes, cucumbers, mint, onion, bulgur, and parsley, that is seasoned with olive oil, lemon juice, salt, and pepper. It is often served as a small plate appetizer.
Bulgur is wheat that is parboiled or steamed to remove some of the bran. It is then dried and crushed. Having been partially cooked, this grain requires less time to prepare. Bulgur contains all of the essential amino acids needed for humans to form proteins, so it is considered a complete protein, like meat. That makes it a good protein choice for vegetarians and other non-meat eaters.
Strawberry & Cucumber Tabbouleh
Strawberry & Cucumber Tabbouleh (adapted from cookinglight.com) Makes 4 (3/4-cup) servings
Ingredients:
- 1 cup water
- 1/2 cup bulgur
- 3/4 cup chopped strawberries
- 1/2 cup chopped cucumber
- 1/4 cup chopped toasted almonds
- 2 tablespoons olive oil
- 1-1/2 tablespoons chopped fresh mint
- 1 tablespoon chopped fresh parsley
- 1 teaspoon lemon zest
- 1 teaspoon fresh lemon juice
- 5/8 teaspoon kosher salt
- 1/4 teaspoon black pepper
Directions:
Bring the water and bulgur to a boil in a saucepan over high heat. Reduce the heat to medium-low and cover the pot. Cook the bulgur until it is tender, about 12 minutes.
Cook the bulgur.
The bulgur is ready!
Drain and cool it in a large bowl. When it is cool, add the chopped strawberries, chopped cucumber, chopped toasted almonds, olive oil, chopped fresh mint, chopped fresh parsley, lemon zest, fresh lemon juice, kosher salt, and black pepper to the bulgur.
Add the rest of the ingredients to the bulgur.
Toss it together well and serve.
A simple & delicious Summer salad! ~Linda
Strawberry & Cucumber Tabbouleh (adapted from cookinglight.com) Makes 4 (3/4-cup) servings
Ingredients:
- 1 cup water
- 1/2 cup bulgur
- 3/4 cup chopped strawberries
- 1/2 cup chopped cucumber
- 1/4 cup chopped toasted almonds
- 2 tablespoons olive oil
- 1-1/2 tablespoons chopped fresh mint
- 1 tablespoon chopped fresh parsley
- 1 teaspoon lemon zest
- 1 teaspoon fresh lemon juice
- 5/8 teaspoon kosher salt
- 1/4 teaspoon black pepper
Directions:
Bring the water and bulgur to a boil in a saucepan over high heat. Reduce the heat to medium-low and cover the pot. Cook the bulgur until it is tender, about 12 minutes. Drain and cool it in a large bowl. When it is cool, add the chopped strawberries, chopped cucumber, chopped toasted almonds, olive oil, chopped fresh mint, chopped fresh parsley, lemon zest, fresh lemon juice, kosher salt, and black pepper to the bulgur. Toss it together well and serve.