If you can’t stand the heat of a hot stove, don’t fret. Get into the kitchen and make a fresh, cooling salad like this vegetarian tabbouleh. Similar to traditional versions of the grain salad, this dish contains nutritional and flavorful goodness from bulgur wheat, tomatoes, mint and parsley. But we’ve made this one extra refreshing thanks to the naturally cooling flavors of lemon and cucumber. Enjoy tabbouleh as a simple, light lunch on its own, or use it as a filling for lettuce wraps or pita bread.
2 medium tomatoes, diced and seeded
1 medium cucumber, diced and seeded
1 cup Bob’s Red Mill Bulgur
3 cups finely chopped parsley
¼ cup finely minced scallions
¼ cup finely chopped mint
½ tsp sea salt
¼ tsp ground black pepper
¼ tsp ground cumin
1 cup water
3 Tbsp. olive oil
3 Tbsp. fresh lemon juice
- In a saucepan, bring 1 cup of water to bowl. Remove from heat and mix in bulgur. Let soak for 1 hour, draining out any excess water.
- After bulgur has soaked, combine all ingredients, except for olive oil, in a large bowl. Place in the refrigerator and let chill for one hour.
- Just before serving, and olive oil and mix well.