Terrific Tabouli: Wheat and Herb Salad
One of my favorite salad loves is the vibrant, and refreshing Mediterranean salad known as Tabouli (Tabouleh). I first picked up a container of this savory salad from the market (in the deli section) and have been hooked on it’s tangy flavor ever since! So now I make my own for peak freshness, nutritious value, and lack of nasty preservatives.
Tabouli is a flavor-packed, balanced salad made of a collage of fresh parsley, olive oil , tomatoes, lemon, garlic and bulgar. I serve it on a bed of romaine lettuce to use as scoops to eat by hand. The veggies you choose to use can vary with the addition of carrots, cucumbers, red onions or scallions. I like to add these for that extra crunchy bite! Below, I provide you with the basic ingredients, but, as always, I recommend that you adjust all of the quantities of each ingredient to your own preference level.
Everyone has unique taste preferences, and I personally like more garlic and less mint. Another tip to make this salad truly shine and sing on your tastebuds is to let it marinate in the frig for a little bit (about an hour) so that all the flavors marry and blend together for a symphony of flavor in every bite! This tasty salad is very healthy and oh so filling!
And here’s the cool part – – One cup is only about 110 calories, 3 grams of fat, 3 grams of fiber, 3 grams of protein, 8 grams of carbs, zero percent cholesterol, and is high in vitamins A and C! And the green parsley, romaine lettuce, and lemon are great de-tox cleansers to get rid of all that junk in our systems!
I hope that you enjoy this Terrific Tabouli: Wheat and Herb Salad
- 1–1/2 cups chopped fresh Italian parsley (stems discarded)
- 1 Tbsp. freshly diced mint
- 1/2 medium onion, finely chopped
- 3 medium tomatoes, diced
- 1/2 cucumber, diced
- 2 minced cloves of garlic
- 1/8 tsp. salt
- 1/8 tsp. black pepper
- 1/4 cup bulgar, medium grade (you can also use quinoa or couscous)
- 3 Tbsp. (or more to your preference) freshly squeezed lemon juice
- 3 Tbsp. extra virgin olive oil
- Romaine lettuce
- Soak bulgar in water for 15 minutes to a 1/2 hour in cold, clean water until soft.
- Drain any extra water from the bulgar and then squeeze it again with paper towels.
- Combine all ingredients.
- Line serving bowl with clean romaine lettuce leaves
- Serve immediately or chill in refrigerator for 1 hour before serving.
To your health! Ching, ching and salute’!