Cilantro Tabouli

This recipe for cilantro tabouli, also spelled tabbouleh, is a twist on the Mediterranean classic. Serendipitous discovery when I didn't have any parsley on hand!


Recipes · Salad · Grains · Tabbouleh


Prep Time: 30 mins
Cook Time: 5 mins
Total Time: 3 hrs 35 mins
Additional Time: 3 hrs
Servings: 6

Ingredients

Ingredients List

  • 2 ¼ cups water

  • 1 cup bulgur wheat

  • 2 tomatoes, seeded and finely chopped

  • 2 green onions, sliced into thin slivers

  • ¾ cup coarsely chopped fresh cilantro

  • 2 cloves garlic, minced, or to taste

  • 2 lemons, juiced

  • 2 tablespoons olive oil

  • 1 teaspoon ground cumin

  • ½ teaspoon freshly cracked pepper

  • salt to taste


Directions

  1. Bring water to a boil in a saucepan, turn off the heat, and stir in bulgur wheat. Cover and let sit for 30 minutes to absorb water. Strain off any liquid left unabsorbed, if necessary.

  2. Place bulgur wheat in a large salad bowl, and lightly toss with tomatoes, green onions, cilantro, garlic, lemon juice, olive oil, cumin, pepper, and salt until thoroughly combined. Refrigerate salad for at least 3 hours to blend flavors; serve cold.


Nutrition Facts (per serving)

Nutrition Facts
94 Calories
5g Fat
12g Carbs
2g Protein


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