Herbed Bulgur Wheat Salad — Tabbouleh Bulgur Salad
Levantine bulgur salad piled with finely chopped parsley, mint, tomato, and onion, dressed with olive oil, lemon, and a fresh allspice-cinnamon whisper.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse and drain 120g fine bulgur. Finely chop 120g parsley leaves and tender stems, 40g mint leaves, 400g tomato (deseeded), and 120g red onion. Squeeze 2 tsp tomato juice. Whisk olive oil, lemon juice, allspice, cinnamon, Aleppo pepper, and salt in a small bowl until emulsified.
Rest
Toss bulgur with 2 tsp lemon juice and 2 tsp tomato juice in a medium bowl. Cover and rest 12 minutes until softened and the liquid is absorbed.
Build
Add softened bulgur to the bowl with parsley, mint, tomato, and onion. Pour dressing over and toss with two spoons for 30 seconds, lifting from bottom up, until evenly coated.
Rest and plate
Let tabbouleh rest 3 minutes for flavours to meld. Divide between two wide bowls, fan separated Romaine or Little Gem lettuce leaves alongside each as scoops, and serve each with a lemon wedge.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.