Turkish Tabbouleh

Download the Turkish Tabbouleh Recipe Here

Lifestyle tip from the chef: Tabbouleh is a popular salad in middle eastern cuisines. It is made with bulgar, which comes from cracked wheat that is par-boiled and then dried before packaging. This Turkish tabbouleh uses tomato paste and a spice blend called Harissa that can be found in the spice section of major grocery stores. This dish is delicious on its own or topped with a spoonful of hummus and paired with savory meatballs.

Lifestyle tip from the dietitian: Bulgar is a great way to get in whole grains! It is packed full of heart and brain-healthy B-vitamins, minerals, and fiber - it also has a delicious, nutty taste and texture. You can substitute quinoa for the bulgar to create a great gluten free version of this dish.

Prep time: 75 minutes

M I N D P O I N T S: 1 WG , 1⁄2 EVOO, 1⁄2 OV

Serves 8 - Serving size is 1 cup

Ingredients:

• 2 cups bulgar, dry

• 2 cups boiling water

• 1⁄4 cup olive oil

• 1⁄4 cup lemon juice

• 1⁄4 tablespoons tomato paste

• 1 tablespoon harissa spice blend

• 1⁄2 teaspoon salt

• 1 cup chopped cherry tomatoes

• 1 cup finely chopped cucumbers

• 2 tablespoons diced red onion

• 1⁄2 cup chopped fresh parsley

• 1/3 cup chopped green onion

• 1⁄4 cup chopped fresh mint

Directions

1. Place dried bulgar into a large bowl and carefully add boiling water.

2. In a separate bowl, whisk oil, lemon juice, tomato paste, harissa, and salt. Pour into bulgar and water mixture. Stir to incorporate.

3. Let stand at room temperature for about 25 minutes, or until the bulgar has absorbed the juices and fluff lightly with a fork.

4. Stir in cherry tomatoes, cucumber, red onion, parsley, green onion, mint.

5. Cover and place in the refrigerator to marinate for at least one hour up to overnight.