Citrus Tabbouleh Salad

Author: Tati Chermayeff

 

Total Time: 20 minutes  

Yield: 6 servings 


A flavorful and healthy citrus tabbouleh salad recipe made with good-for-you ingredients and tossed in lemon juice and olive oil. This light tabouli salad is vegan and super easy to make. Perfect side dish for family dinners and Summer BBQs.

INGREDIENTS
 

1/2 cup extra-fine bulgur wheat
1 English cucumber, finely diced
2 – 3 vine or Roma tomatoes (about 1.5 cups), finely chopped
1 medium orange, segmented and chopped
1 large bunch of parsley, remove thick stems & finely chopped (about 1 – 1.5 cups chopped)
1/3 cup fresh mint, finely chopped
3 Tbsp extra-virgin olive oil
1 large lemon, juiced 
1 medium clove garlic, pressed or minced
1 tsp of salt, more to taste
1 tsp of pepper

 


INSTRUCTIONS

Soak extra-fine bulgur wheat according to package directions. Drain off any excess water and gently pat dry.


Meanwhile, in a large bowl, combine the diced cucumber and tomato with 1/2 teaspoon of salt. Stir, and let rest for 10 – 15 minutes, or until bulgur wheat is ready.


Strain any excess liquid from the cucumber and tomato mixture. Then, add in the orange, cooled bulgur, parsley, and chopped fresh mint.


In a small bowl, whisk together the olive oil, lemon juice, garlic, 1/2 teaspoon salt, and pepper. Pour it over the salad and stir to combine. Taste, and adjust seasonings if necessary.


For best results, cover the tabouli salad and refrigerate for 15 – 30 minutes before serving. 


Enjoy!

NOTES
Gluten-free option: use cooked & chilled quinoa instead of bulgur wheat.

 

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