Tabouli

By Carrie Floyd, from the Culinate Kitchen collection

Introduction

Also spelled “tabbouleh,” this Middle Eastern classic makes a good summer lunch or side salad.

Ingredients

Steps

1. Bring water and salt to a boil, then add bulgur. Return to a boil, then remove pot from heat; cover pot with first a towel, then a lid. Set aside for 15 minutes to steam. Drain excess water from bulgur, then chill.
2. In a large bowl, mix together the tomatoes, olive oil, garlic, green onions, mint, and parsley. Stir in the chilled bulgur and season to taste with salt, pepper, and lemon juice.

Notes

You can substitute an equal amount of quinoa for the bulgur.

This content is from the Culinate Kitchen collection.