Easy Basic Tabbouleh Salad Recipe is a delicious vegetarian salad to make anytime. There’s two recipe options, a traditional style and a gluten free option for those who can substitute quinoa.
Prep Time:15-20 min.
Cook Time:20-25 min.
Total Time:40-50 min.
1 cup Bulgur Wheat, cooked according to package directions
1/4 cup freshly squeezed lemon juice (approx. 2 fresh lemons)
1/4 to 1/2 cup Olive Oil (use as much or as little as you prefer)
1 cup fresh parsley, chopped
1/3 cup fresh mint, chopped
2 cups English cucumber, peeled and cut into large cubes
1-2 cups cherry tomatoes, halved
1/2 cup shredded fresh carrot
Salt and Pepper to taste
Gluten Free Tabbouleh Salad:
1 cup quinoa, cooked according to package directions
The same ingredients as above from Lemon Juice to Salt and Pepper.
Cook the Bulgur Wheat
Bring 2 cups of water to a boil. Remove from the heat, stir in 1 cup of uncooked bulgur wheat and a pinch of salt. Cover and let stand for 20 minutes. Drain any excess liquid, fluff, set aside to chill.
In a small bowl whisk lemon juice, olive oil and salt and pepper.
In a large bowl add in the cooled bulgur wheat, the parsley, mint, tomatoes and cucumber and shredded carrot. Stir well to combine.
Pour the lemon, olive oil dressing over the salad, stir well and let sit for a few minutes to let the flavors develop.
Keep chilled until ready to serve.
Gluten Free Tabbouleh Salad Recipe Using Quinoa
Cook the Quinoa according to directions. When cooked drain excess liquid, add to a large bowl and fluff with a fork. Set aside to chill.
Prepare the recipe continuing with Steps 2 thru 5 Above.