This twist on a Middle Eastern favorite, tabbouleh salad, is the ultimate make-ahead choice. It needs a full 24-hour chill time so the bulgur will soften and absorb the dressing. It's definitely worth the wait.
1 cup uncooked bulgur wheat
1/3 cup fresh lemon juice
1/3 cup vegetable or chicken broth
1/3 cup extra virgin olive oil
3 garlic cloves, minced
1 1/2 teaspoons salt
1/4 teaspoon freshly ground pepper
2 cups finely chopped red onion
5 cups chopped tomato (about 4 large tomatoes)
1/2 cup chopped fresh parsley
1/2 cup chopped fresh mint
1/4 cup chopped fresh dill
2 cups peeled, seeded, and chopped cucumber (about 2 medium cucumbers)
1 to 2 large red bell peppers, chopped
How to Make It
Place bulgur in a large glass bowl. Stir together lemon juice and next 5 ingredients; drizzle lemon juice mixture evenly over bulgur, and let stand 30 minutes at room temperature.
Layer onion and next 6 ingredients over bulgur mixture. Cover and chill at least 24 hours or up to 48 hours.
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