Tabbouleh Salad

Tabbouleh Recipe
1 cup of bulgur (this is not a gluten-free food.  If you’re gluten-free choose brown rice or quinoa).  Rinse bulgur under running water and drain. 
1/2 cup fresh lemon juice
1/2 cup water
1/3 cup olive oil
salt and pepper to taste
1/8 tsp. cayenne pepper for kick
2 cups of minced parsley
2 tomatoes, cored, halved and cut into small dice
4 scallions, minced
2 tbsp. minced fresh mint (optional, in the middle of winter, I never have this, and it’s still good)

Mix bulgur with 1/2 cup lemon juice and 1/2 cup water; set aside until grains are tender and fluffy, 20-40 minutes. 
Mix remaining ingredients with olive oil and toss to coat.  Mix in bulgur when soft.  Cover and refridgerate for 1-2 hours to let the flavors blend.  Serve with pita and hummus for a quick and easy dinner.  It is hearty and delicious. 

Why Its Good For You
The bulgur is a whole grain filled with fiber and B vitamins.  Bulgur is a good source of folic acid, which is particularly helpful in heart health.  Parsley has a large amount of flavonoids, specifically luteolin, which is a strong antioxidant.  Also, it has a large amount of vitamins A and C.  Vitamin C has antioxidant properties, is anti-inflammatory and an immune system booster. 
The olive oil is a very healthy fat filled with omega 3s.  We all need more omega 3’s in the diet and less omega 6s to keep our balance at 1:2.


Hi! I’m Robin, the founder of Healthy Nest Nutrition. I am a board-certified holistic nutritionist in Denver, Colorado. My passion is helping people find the right diet for their bodies and then showing them how to make healthy nutrition doable and delicious!

Related Posts