Tabbouleh is a Lebanese salad made up with bulgur, tomatoes, cucumbers, parsley and green onions. And with a very important touch: mint. The dressing is simple, lemon juice and olive oil with a dash of salt. Soak the bulgur over night or at least for 4 hours, add the chopped vegetables and dressing and it’s ready. I normally soak up 1 cup of bulgur which will turn into around 2 1/2 cups and I keep it in the fridge for up to 3 days. Then I add the vegetables and dressing for a fresh salad every day. Very nutritious, it is a lunch meal for me, filling and fresh, super diabetes friendly and an ideal lunch to go option.
4 side portions or 2 meal portions
1 1/2 cup bulgur (soaked over night and well drained)
1 small cucumber chopped
1/2 field tomato (around 3/4 cup) chopped
1/4 cup lemon juice
3 tbs olive oil
1/2 tsp salt
1/4 cup chopped fresh parsley
2 green onions chopped
fresh mint chopped
Soak the bulgur in cold water over night (1 cup will turn into 2 1/2 to 3 cups) or at least for 4 hours. Drain it well. I just pour it into a strainer and let it sit for a while, squeezing a bit.
Mix everything together, adjust salt and mint and serve immediately.
It will last in the fridge for one day without losing much of its crunchiness.
Enjoy and thanks for stopping by!
Take a look at other filling salads: