Tabbouleh

We all love a recipe that can be made in bulk and doled out for lunches throughout the week. Tabbouleh is perfect for a big batch, with its hearty grains, crunchy vegetables, and tangy dressing.

Tabbouleh generally uses bulgur for its base, but you could easily swap this out for another grain option like quinoa or couscous. Bulgur is lauded for its nutrition value, with high amounts of fiber per serving, beating out brown rice and quinoa both! This means it is more likely to keep you feeling full for longer periods of time. Keep scrolling to see the recipe we recently demoed at our market!

Our friend Margaret Alicea who brought her take on tabbouleh to the market back in August! Thanks, Margaret!

Tabbouleh

  • 1 cup bulgur
  • 1/2 bunch of parsley
  • 1/2 bunch of mint
  • 1 cup diced tomatoes
  • 1 cucumber
  • 1/4 red onion
  • 1 garlic clove
  • 1/2 cup of kalamata olives
  • 3 tbsp lemon juice
  • 2.5 tbsp olive oil
  • 1/2 tsp oregano
  • salt & pepper to taste
  • optional: feta or other crumbly cheese

To prepare the bulgur, boil 1 cup of water. Add the bulgur, with garlic and 1/4 tsp of salt. Remove the pot from the heat, cover, and let stand for an hour, or until no liquid remains. Fluff with a fork before serving.

While the bulgur soaks, chop all vegetables and herbs. You want the parsley and mint to be as finely chopped as possible, so this may be a good job for your food processor.

In a wide bowl, add your lemon juice, olive oil, oregano, salt and pepper. Whisk to emulsify. Add the cooled bulgur, and fold in vegetables, herbs, and if using, cheese. Taste to adjust lemon, salt or pepper levels.

This recipe is best once the flavors have had a chance to meld together in the bowl, so it’s a great option for Sunday meal prepping!

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