This Tabbouleh recipe is fresh, healthy, and flavorful. It just happens to be vegan, which means more people can enjoy. Tabbouleh makes for a deliciously satisfying lunch or side dish.
Prep Time: 20 minutesmins
Cook Time: 10 minutesmins
Servings: 6
Ingredients
1cupbulgar, dry, sometimes called bulgar wheat
1 ¾cupchicken broth, or vegetable broth, regular strength
2-3TBfreshly squeezed lemon juice, amount depending on taste
¼cupfreshly chopped green onion or chives, packed kosher (coarse) salt and black pepper to taste
Instructions
Add dry bulgar and broth to a medium saucepan. Bring to boil and immediately lower to simmer. Cover with tight fitting lid and simmer for 10 min. Turn heat off, leaving lid on for another 5 minutes. Fluff with fork and let cool to room temp*
Transfer cooled bulgar to serving bowl. Add lemon juice, olive oil, and garlic powder. Stir to incorporate. Add remaining ingredients and gently stir just until combined. Add kosher salt and black pepper to taste. Let sit for 1-2 hours before serving, for best flavor.
Notes
Tip: for faster cooling, transfer cooked bulgar to a large shallow dish to let cool.
Tabbouleh tastes better after a couple hours, as the flavors meld together with time. It can be served at room temp or chilled.
If you enjoyed this recipe, please come back and give it a rating ❤️