Skip to main content

Mediterranean Tabouli Salad

This tabouli salad uses bulgar wheat instead of couscous - for a gluten free option, substitute quinoa for bulgar wheat. This salad is an excellent source of vitamin A, C, K and manganese. Enjoy!

1 cup wheat bulgur (dry), makes 2 cups after combining with liquid
1/2 medium onion, minced
2 cloves garlic, press or chopped
3 cups minced fresh parsley
1 medium tomato, chopped
3 TBS extra virgin olive oil
1 TBS fresh lemon juice or wine vinegar
sea salt and pepper to taste

Place 1 cup wheat bulgur and salt to taste in a bowl. (If using quinoa, cook it first). Pour 2 cups boiling water or broth over the bulgur, stir once and let sit for 15-20 minutes until liquid is absorbed.
Mince onion and press or chop garlic and let sit for 5 minutes to bring out their hidden health properties.
Combine all ingredients and mix well.
For added flavor you may want to add more olive oil and lemon juice.

Prep and Cook Time: 30 minutes