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Stacy's Tabbouleh 4 Servings ⅓ cup fine bulgur ½ cup fresh lemon juice 4 cups finely chopped organic Italian parsley leaves (about 4 large bunches) ⅓ cup finely chopped fresh organic mint leaves (about 1 small bunch) 1 organic red onion (finely chopped) 2 organic tomatoes (finely chopped) 2 Tbsp olive oil Salt and freshly ground black pepper (to taste)
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Stacy's Tabbouleh

Here's a lively and easy-to-make tabbouleh that's a go-to recipe for one of our busy Earthbound moms. It's delicious as a side dish or as a snack/appetizer on its own and makes a healthy and flavorful pack-along lunch, too!

Prep time: 30 min | Total time: 30 min | 4 Servings

Ingredients

⅓ cup

fine bulgur

½ cup

fresh lemon juice

4 cups

finely chopped organic Italian parsley leaves (about 4 large bunches)

⅓ cup

finely chopped fresh organic mint leaves (about 1 small bunch)

1

organic red onion (finely chopped)

2

organic tomatoes (finely chopped)

2 Tbsp

olive oil

Salt and freshly ground black pepper (to taste)

Directions

In a large bowl, combine bulgur and enough hot water to cover. Let stand 20 minutes or until soft.

Scoop the bulgur into a sieve or fine mesh colander, and press with the back of a large spoon to squeeze out as much water as possible.

Dry the soaking bowl with a towel and return the bulgur to the bowl. Add the lemon juice and toss to distribute evenly. Salt to taste.

Add the rest of the ingredients and toss together, seasoning with salt and pepper as needed. Chill and serve with warm pita bread.

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