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Tabbouleh

Ethnic, Salads, Vegetarian, Low Phosphorus, Low Potassium, Low Sodium

Ingredients

Based on 8 servings per recipe.

  • 1 cup bulgur wheat
  • 1 cup warm water
  • 1 tomato, peeled & chopped
  • 1/2 medium cucumber, seeded & chopped
  • 1/2 cup parsley, chopped
  • 2 tablespoons green onion, finely chopped
  • 1 tablespoon fresh mint, finely chopped
  • 1/8 teaspoon pepper
  • 3 tablespoons vegetable or olive oil
  • 3 tablespoons lemon juice

Preparation

  1. In a bowl, combine bulgur with hot water. Cover with a kitchen towel. Skip step if using cooked brown rice.
  2. Cover and let stand for 30 minutes.
  3. Stir in tomato, cucumber, parsley, green onion, mint and pepper.
  4. Combine oil and lemon juice.
  5. Toss with the bulgur or rice mixture.
  6. Cover and chill.
  7. Serve in a lettuce-lined bowl with a dollop of sour cream, if desired.

Tip: Leave out the mint if you can’t find it fresh. Dried mint has a different flavor.

 

About This Recipe

This cool Middle Eastern salad is easy to make and its flavor only improves over time.

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