Tabbouleh Style Bulgur Salad
A Lebanese inspired Tabbouleh Salad with Bulgur wheat, peppers, tomatoes and cucumbers with a fresh citrus and sumac dressing. Easy to prepare and keeps well in the fridge for the perfect quick dinner. A great no-cook dish which can be easily made ahead!
Servings: 4 servings
For the Tabbouleh
- 1/2 cup bulgur
- 1 whole red or orange pepper
- 1/2 red onion
- 1 whole cucumber
- 3 tomatoes
- 1/2 a lemon juiced
- 1/4 cup fresh parsley
- 1/4 cup fresh mint
- 3 tbsp olive oil
- 1 tsp sumac optional
- 1 garlic clove
To prepare the bulgur, pour into a bowl and cover with 1 cup of freshly boiled water. Set aside for 20 minutes while you prepare the rest of the salad.
Finely dice up the pepper, tomatoes, cucumber, onion, garlic and herbs and add to a large bowl.
Pour the olive oil, lemon juice, lemon zest and sumac over the salad along with a pinch of salt and pepper and mix everything together.
Check your bulgur - it should have soaked up most of the liquid and about doubled in size. Drain off any excess water, add the bulgar to your salad and mix everything together so it's well combined.
You can serve immediately or store in the fridge in an airtight container for up to 3 days, making this the perfect meal prep for a busy week or to serve at a dinner party or barbecue.
My absolute favourite way to serve my Tabbouleh is on a bed of mixed leaves with a big dollop of my white bean hummus and some grilled halloumi.
Calories: 179kcal | Carbohydrates: 19g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Sodium: 11mg | Potassium: 347mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1204IU | Vitamin C: 20mg | Calcium: 31mg | Iron: 1mg