Prep time: 40 min (includes chill time)
Cook time: 20 min
Tabbouleh Salad not only has a lot of fresh vegetables, it has so many health benefits as well. It's a great way to get a lot of fresh veggies into your diet. I have a couple of recipes that I would like to share with all of you:
This salad is flavored with lemon and mint, which makes it extra refreshing during the warmer days. This is my "go to" salad during the spring and summer months. There are so many variations of this dish, but this particular recipe is my favorite. I just love the mix of fresh tomatoes, cucumbers, mint and lemon!
*Bulgur wheat comes in different sizes ranging from 1-4, 1 being very fine to 4 being very course. For this recipe grain sizes 2 or 3 work best.
Step 1: To prepare this dish, place the bulgur in a large bowl. Bring 2 cups of water to a boil and pour it over the bulgur. You will then need to cover the bulgur in plastic wrap and set aside until it "cooks". You will know it is done when the bulgur absorbs all the water and the grain is fluffy, about 20 minutes or until done.
Step 2: In order to add the rest of the ingredients, the bulgur needs to completely cool off. To speed up this process, I place the bowl in the freezer for about 5 minutes, then transfer it into the fridge.
Step 3: While you are waiting for the bulgur to cool off, chop up the tomatoes, cucumbers, scallions, parsley and mint. Make sure they are all diced and in similar sizes to create uniformity.
Step 4: Once the bulgur is cooled, add the diced vegetables to the bulgur, one at a time. After each addition, do a quick mix. Make sure you are "fluffing" while mixing (as you would with rice) to avoid smashing the grain.
Step 5: Once all the veggies are mixed in, start adding the olive oil, lemon juice lemon zest and salt.
Step 6: Depending on what you prefer, you may want to add more lemon juice if you really want to have a "citrusy" taste.
Step 7: Once all the ingredients are mixed, place it in the fridge for about 30 minutes before serving.
Turkish kisir is a very traditional side dish in Turkey. What I love about kisir is how spicy it is. I love spicy food so I tend to add extra heat. Depending on your preference, you can either omit the heat factor all together or minimize it, especially if you plan to give this to children.
Follow steps 1 and 2 for the tabbouleh salad recipe above. While you are waiting for the bulgur to cool, you can chop the tomatoes, onions, mint, and parsley. Once cooled, add all the ingredients into the bowl and slowly mix the bulgur with the ingredients. Make sure to use a fork and "fluff" while mixing to avoid smashing the bulgur just as you would do with rice. Once all the ingredients are mixed, place back into the fridge. I find that this recipe tastes best the next day, so if you are making this, I recommend making it the day before. The longer it stays in the fridge, it gives all the ingredients an opportunity to meld.
Tabbouleh salad is served cold as a side dish. It goes great with grilled foods, such as BBQ chicken, Turkish kofte or hamburgers.
All content and photos on mealplan4me are copyright protected.