Tabbouleh with cucumber and bulgur wheat is a delicious, vegan, nuts-free salad perfect for light recipes or as a side dish. It’s made with fresh ingredients like scallions, spearmint, sorrel leaves, parsley and tomatoes.
Special diets: Vegetarian | nuts-free | vegan | eggs-free | soy-free | lactose-free |
️Allergens: gluten |
⏱ 744 mins – easy
🍽 6 servings – 158 kcal per serving
|
Serving
190g |
Fat
7g |
Sat. fat
1g |
Sodium
413mg |
|
Carbs
21g |
Fibers
5g |
Sugars
2g |
Proteins
4g |
INGREDIENTS
- ½ cup bulgur
- 8 scallions
- ½ cup spearmint
- ½ cup sorrel leaves
- 2 cups parsley
- 1 cucumber
- ¾ tsp black pepper
- ¼ tsp cayenne pepper
- ¼ tsp allspice
- ¼ tsp cinnamon
- ¼ tsp nutmeg
- 3 tbsp olive oil
- 3 tbsp lemons
- 1 tsp salt
- 2 tomatoes
TOOLS
- 1 knife
- 1 peeler
- 1 squeezer
- 1 sieve
- 1 colander
- 1 clean towel
- 2 bowls
- 1 fridge
- 1 spoon
- 1 cling film
STEPS
Chop scallions.
Shred spearmint and sorrel leaves.
Chop parsley.
Peel cucumbers with a peeler.
Dice cucumbers.
Squeeze lemons with a squeezer.
Peel and chop tomatoes.
Put bulgur in a sieve and give it a shake.
Put 1 cup of cold water in a bowl and add shaked bulgar to it.
Drain soaked bulgar in a colander.
Put drained bulgar in a clean towel, wrap it up, squeeze it to get dry bulgar.
Combine scallions, spearmint, sorrel leaves, parsley, cucumbers, lemon juice, black pepper, cayenne pepper, allspice, salt, nutmeg, and olive oil in a bowl with a spoon.
Cover the bowl with cling film and put it in the refrigerator for 12 hours. Take it out and remove the cling film to get a cooled salad mix.
Combine the salad mix with bulgar wheat and tomatoes with a spoon.
It’s ready to be served !
