I’m finally back in the kitchen after a week at Disney World with the kids and then a week of sick kids.
Today, I was able to visit with my good friend Louie B. Free in Youngstown via Zoom and share a delicious new recipe.
Spring time is a great time to get back into the kitchen and use some seasonal ingredients you might not have been able to cook with during the winter months. I’m talking about fresh veggies, herbs and spices that are finally in season again.
This Tabbouleh recipe is very simple, light and filled with fresh ingredients. Make this on a Sunday to snack on all week or as a side dish.
Enjoy this 15 minute recipe!
Prep Time: 5 minutes
Cook Time: 15 minutes
- ½ cup bulgur
- 1 cup diced cucumber
- 1 cup diced tomato
- 1 tsp sea salt
- 3 medium bunches of parsley, chopped
- ⅓ cup chopped fresh mint
- ⅓ cup thinly sliced green onion or red onion
- ⅓ cup extra-virgin olive oil
- 3-4 tbsp lemon juice, to taste
- 1 medium clove garlic, pressed or minced
- Cook or soak the bulgur until tender according to package directions. Drain off any excess water, and set aside.
- Meanwhile, combine the diced cucumber and tomato in a medium bowl with ½ teaspoon of the salt.
- Finely chop the parsley and remaining stems. Transfer the chopped parsley to a large serving bowl.
- Add the cooled bulgur, chopped fresh mint and green or red onion to the bowl of parsley. Strain off and discard the cucumber and tomato juice that has accumulated in the bottom of the bowl (this ensures that your tabbouleh isn’t too watery). Add the strained cucumber and tomato to the bowl.
- Whisk together the olive oil, 3 tablespoons lemon juice, garlic, and remaining ½ teaspoon salt. Pour and stir to combine.
- Let rest for 15 minutes before serving to let the flavors set. Stays fresh in fridge for 4 days.
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