This recipe post was inspired by a photo I posted on our facebook page. My mom makes a fantastic vegetable tabbouleh every summer, and we all look forward to it. She starts the chopping and the preparation the night before, because the bulgur has to soak overnight, but it gives us something to look forward to the next day! And healthy is an understatement when it comes to this tabbouleh. It’s packed with bulgur wheat, tons of fresh herbs and garlic, vegetables and chickpeas. It can be eaten as a side dish or as a main dish (or as a late night snack).
Recipe for Tabbouleh with Vegetables
Serves 6-8 as a side dish
1 cup dry bulgur wheat (I use Bob’s Red Mill quick-cooking)
1 ½ cups boiling water
½ tsp. Salt
¼ cup fresh lemon juice
1 heaping teaspoon crushed fresh garlic
¼ cup fresh chopped mint
¼ cup extra virgin olive oil
freshly ground black pepper
½ cup chopped scallions, including greens
1 packed cup freshly chopped curly parsley
2 medium tomatoes, diced
½ cup cooked chickpeas
½ cup coarsely grated carrot
1 cup chopped zucchini, summer squash or cucumber
1. Combine bulgur, boiling water and salt in a bowl. Cover tightly and let stand about ½ hour, or until the bulgur is chewable.
2. Add lemon juice, garlic, olive oil, black pepper and mint, and mix thoroughly. Cover and refrigerate at least 3 hours, preferably overnight to blend the flavors.
3. Add the vegetables and mix thoroughly. Season to taste.