Tabbouleh salad
This refreshing Vegetable Tabbouleh salad makes a wonderful main course for a summer meal. Accompany it with celery sticks and calamata olives; offer ripe peaches or plums for dessert.To speed preparation, use your food processor to grate the carrots and make the dressing.
Ingredients
Serves: –+
- Water 2 Cups
- Bulgur 1 Cup
- Fresh mint leaves ¼ Cup
- Italian parsley leaves ¼ Cup
- Lemon Juice ¼ Cup
- Grated lemon peel 1 Teaspoon
- Olive Oil 2 Tablespoons
- Green Onion 4 Pc
- Cucumber 1 Large
- Carrot 2 Medium-size
- Ground Pepper ½ Teaspoon
- Salt ½ Teaspoon
- Firm-ripe tomatoes 2 Medium-size
- Romaine lettuce leaves, rinsed and crisped
Per serving
Calories: 150 kcal
Proteins: 4 g
Fats: 5 g
Carbohydrates: 25 g
Method
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In a 3-quart pan, bring water to a boil over high heat. Add salt to taste (about 1/2 teaspoon) and bulgur. Reduce heat to a simmer; cover and cook for 15 minutes. Uncover; fluff bulgur with a fork.
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While bulgur is cooking, combine mint, parsley, lemon juice, lemon peel, oil, and onions in a food processor or blender. Whirl until smoothly puréed. Stir dressing into bulgur along with cucumber and carrots; mix well. Season to taste with salt and pepper.
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To serve, line a platter or individual plates with lettuce leaves. Spoon bulgur mixture atop lettuce and garnish with tomatoes.
