Side dishe for 4

Bulgur Tabbouleh

Name: Bulgur Tabbouleh
Total time: 35 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 1/4 cups water; 1 1/4 tsp salt; 1 cup medium-grind bulgur wheat; 1/4 cup extra-virgin olive oil; 3 tbsp fresh lemon juice; 1 clove garlic; 1 tsp ground cumin; 1 tsp honey; 1/2 tsp freshly ground black pepper; 1 english or hothouse cucumber; 1 pint cherry or grape tomatoes; 1/3 cup packed finely chopped fresh mint; 1/2 cup packed finely chopped fresh flat-leaf parsley; 2/3 cup thinly sliced scallions

Bulgur softens in hot water before being tossed with fresh vegetables, herbs, lemon, garlic, cumin, and olive oil.

$1.81per serving $

35 minstart to table

4servings

Middle Eastern Vegetarian Dairy-free Budget Side dishes Lunches Summer

Ingredients

1 1/4 cups water
1 1/4 tsp salt
1 cup medium-grind bulgur wheat
1/4 cup extra-virgin olive oil
3 tbsp fresh lemon juice
1 clove garlic
1 tsp ground cumin
1 tsp honey
1/2 tsp freshly ground black pepper
1 english or hothouse cucumber
1 pint cherry or grape tomatoes
1/3 cup packed finely chopped fresh mint
1/2 cup packed finely chopped fresh flat-leaf parsley
2/3 cup thinly sliced scallions

Steps

Boil the water with salt, pour it over the bulgur in a medium bowl, and cover for 20 minutes.
Whisk the olive oil, lemon juice, garlic, cumin, honey, pepper, and a pinch of salt in a small bowl.
Fluff the bulgur with a fork and let it cool for 5 minutes.
Chop the cucumber and tomatoes into small pieces.
Toss the bulgur with the cucumber, tomatoes, mint, parsley, scallions, and dressing.
Chill the tabbouleh for 5 minutes before serving.