Tabbouleh is a classic Middle Eastern dish made primarily with bulgar, parsley, garlic and mint. My version adds some new flavors and uses less oil than the traditional dish.
1. Bring the water to a boil. Add bulgar, cover and remove from the heat and let sit for 15 minutes. Fluff with a fork, place in a serving bowl and set aside to cool.
2. Add the red onion, cucumber, tomatoes, green onions, olives, feta and avocado to the bulgar; mix well.
3. Combine the parsley, mint, lemon juice, oil, garlic, and jalapeño; pour over the bulgar mixture. Toss to mix well. Serve either at room temperature or chilled.
1 cup bulgar
1 cup water or stock
1/2 cup finely chopped red onion
1 cup diced cucumber
1 1/2 cups diced plum tomatoes
2 green onions, thinly sliced
1/4 cup pitted black olives
2/3 cup light feta cheese, crumbled
2/3 cup diced avocado
1/2 cup chopped fresh parsley
1/2 cup chopped fresh mint
1/4 cup freshly squeezed lemon juice
2 Tbsp olive oil
2 tsp crushed fresh garlic
2 tsp minced jalapeño pepper, or to taste
Nutritional Analysis per Serving
Protein 8.3 g
Carbohydrate 28 g
Fat 10 g
Saturated Fat 2.4 g
Cholesterol 5 mg
Sodium 258 mg
Fiber 8.2 g
Prep Time: 15 minutes
Cook Time: 15 minutes
Make Ahead: Make up to a day in advance, cover and refrigerate.