Lemony Tabbouleh
| Prep Time: 60 min | Serves: 15 |
| Cooking Time: 0 min | Yield: 15 cups |
A simple salad made with fresh herbs and bulgur wheat.
Ingredients
- 1 1/2 cups Bulgur - Dry Wheat
- 2 cups Chicken Broth Low Sodium
- 1 cup Lemon Juice, Fresh Squeezed (2 Tbsp/1 Oz)
- 1 cup Green Onion
- 1 cup Fresh Mint
- 2 cups Parsley
- 3 cups English Cucumbers
- 3 cups Plum Tomato
- 4 Garlic Clove
- 1/4 cup Zesty Lemon Grapeseed Oil
- 1 tbsp Kosher Salt
Directions
Put the bulgur in a large glass bowl. Boil the chicken stock, then add to the bulgur, cover and let sit for about an hour.
Chop mint, parsley, and green onions finely. Peel and seed the cucumber and chop into small pieces. Seed and Chop the tomato. In a mini prep or small bowl combine lemon juice, salt, grapseed oil, and garlic. Combine into a dressing. Once the bulgur is softened add all the ingredients together and stir. If the salad is too dry add more oil or lemon. Just be sure to add the calories too! I serve with crumbled feta cheese on the side.