Traditional tabbouleh is primarily finely minced herbs with a little grain. I like it with chunks of veg and a lemony dressing. Hope you do too!
Course Side Dish
Keyword cracked wheat, side dish, vegan
Prep Time 20minutes
Cook Time 5minutes
Total Time 25minutes
For the dressing
1tablespoonred wine vinegar
For the tabbouleh
1cupbulgur wheatmedium grind
1lemonjuiced, use the same lemon used for the dressing
1/2English cucumbersliced vertically and cut into thin half moons
5-6Campari tomatoescan use halved grape tomatoes or chopped roma, cut into bite sized wedges
4ouncesfeta cheesecut into small cubes
1/2cupkalamata olivesseeded and roughly chopped
3green onionswhite and green parts, sliced thinly
In a small bowl, combine the minced garlic, dijon, vinegar, lemon zest, salt, pepper and olive oil. Whisk to emulsify and set aside.
Bring the water to a boil. Place the dry bulgur wheat into a bowl. When the water boils pour it over the bulgur and cover with saran wrap. Set aside for 15 minutes to absorb the water.
Pour the bulgur into a fine mesh sieve and set over the bowl to drain any excess water for 5 minutes. Transfer the bulgur to a large mixing bowl and add the lemon juice. Toss to combine.
Add the cucumbers, tomatoes, feta, kalamata olives, green onions, parsley, basil and mint. Add the dressing and toss until well combined. Can be eaten immediately, but the flavors will come together more if it has an hour for two to rest. Can be eaten chilled or at room temperature.