Easy Tabbouleh


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Serves | Prep Time | Cook Time

Why I Love This Recipe

I modified this recipe from one that I found on the back of a box of bulgur wheat. Summertime is my favorite season to make this, and I keep a bowl of it in the fridge for a super easy lunch fix. Just add romaine or fresh spinach leaves, feta cheese, and canned albacore tuna, and you've got the perfect summer salad.


Ingredients You'll Need

1 cup bulgur wheat
1 cup boiling water
1/4 cup olive oil
1/3 cup lemon juice
1 tsp salt
1/4 tsp garlic powder
1/2 tsp dried oregano
dash of chili powder (I use chipotle)
1/2 small red onion, diced, or a few stalks of scallions, chopped, if you prefer less heat
1 bunch fresh parsely, chopped, or more if you like (I do!)
1 or 2 large tomatoes, chopped
1 cucumber, seeded and chopped


Directions

In a medium bowl, pour boiling water over the bulgur wheat. Cover and let it stand for about 30 minutes to absorb all of the water.


In another bowl, or a shaker, add the oil, lemon juice, garlic powder, oregano, and chili powder. Whisk or shake well to combine. Add vegetables and parsley to the bulgur wheat, pour the oil mixture over, and toss well.


Chill for an hour or more, serve over lettuce or in a pita.


Questions, Comments & Reviews


aoi
I've kept it for up to a week, though it's hardly lasted that long. The olive oil and lemon juice keeps it pretty fresh, but I'd imagine that it would start to lose its spark after five days or so. Still, five or six days isn't too bad!

It's amazing how a little tabbouleh can change a meal. Thanks for posting. Do you know how long it stays fresh for in the fridge?


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