If I had to pick just one regional food to eat for the rest of my life, it would be Mediterranean. I just love all of the naturally vegan options! Creamy hummus, fresh-baked pita, bitter olives, rich felafel, spicy lentils, and one of my favorites – tabbouleh. I love this light and refreshing tabbouleh all on its own with pita chips, but it’s also amazing as a condiment. Use it to add zest to salads and wraps, perk up your pitas, or freshen up your favorite felafel!
To me, this tabbouleh is the perfect combination of bulgur, parsley, tomatoes, mint, and lemon. Let me know if you agree in the comment section below!
1/2 cup bulgur wheat
1 cup boiling water
2 cups curly leaf parsley, chopped well
1/2 cup mint leaves, chopped
4 medium vine-ripened tomatoes, chopped
1 bunch green onions, chopped fine
4 tsp olive oil
2 lemons, juiced
Salt to taste
Place the bulgur in a small mixing bowl. Add boiling water, mix and cover with a towel. Let stand for one hour. Drain any excess water.
Combine the parsley, mint, tomatoes, onions, olive oil, lemon juice, and salt. Add the bulgur, mix well and serve.
- Tip: For most flavorful results, refrigerate overnight before serving.
Servings: 8 (approx 1/2 cup each)
Per serving: 70 calories (23 from fat), 2.5g total fat, 0mg cholesterol, 33mg sodium, 10.9g total carbohydrate (3.1g dietary fiber, 0.6g sugar), 1.8g protein, 31% vitamin A, 47% vitamin C, 4% calcium, 11% Iron
- Good Points: No cholesterol, low in sodium and sugar, high in dietary fiber, iron, manganese, vitamins A and C