My best friend’s mom would make tabbouleh often in the summertime when tomatoes, cucumbers, parsley, green onions, and mint were fresh from the garden. It is a great side dish with lamb kabobs, flatbread, grilled burgers, potato salad, sweet corn, and watermelon.

Serves 4-6

Ingredients:

  • 1 cup Bob’s Red Mill Whole Grain Red Bulgur or Cracked Wheat
  • 1 cup water
  • 2 cups chopped fresh parsley
  • 1/2 cup chopped fresh-cut mint (or you can substitute 2 tbsp of dried mint)
  • 2 medium tomatoes, diced
  • 1 medium cucumber, peeled, seeded, and diced
  • 4 green onions, chopped
  • 1 garlic clove, minced
  • 1/2 cup freshly squeezed lemon juice
  • 4 tbsp extra virgin olive oil
  • 1/2 tsp salt
  • 1/4 tsp fresh ground black pepper
  • 1/4 tsp ground cumin
  • Greek olives (optional)
  • Freshly sliced red or green pepper rings (optional)
Oats
Instructions:

 

  1. Soak bulgur in one cup of boiling water and let soak for approximately one hour.  
  2. Drain well, squeezing out any excess water.
  3. In a large salad bowl, combine bulgur with the remaining ingredients; mix well.  
  4. Cover and refrigerate for at least three hours or overnight.
  5. To serve, garnish the salad with a sprig of fresh mint, greek olives, and pepper rings.
Chef Yvonne Dwyer

Recipe compliments of OPL Master Naturalist and Home Chef Yvonne Dwyer

One Planet Life Plant-rich Recipes

Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.