With the Ambleside and Lonsdale farmers’ markets opening for the season, get inspired by local produce and try this recipe. Tabouleh bulgur wheat salad is a refreshing dish because of the use of fresh herbs. With the addition of a bulgur wheat, the salad is more than a nice side dish. It’s a meal.
How to make Tabouleh Bulgur Wheat Salad:
1/2 cup cooked bulgur wheat (or substitute with quinoa or couscous)
1 to 2 large bunches of parsley, chopped
1 bunch of mint, chopped
1 small red onion
2 medium tomatoes, chopped
1 small cucumber
1/4 cup of olive oil
- Put your cooked bulgur wheat and chopped mint, parsley, red onion, tomatoes, and cucumber into a bowl.
- Lightly toss the salad in olive oil and squeeze lemon juice over top to your taste. You may want to add a dash of salt and pepper.
- Let the tabouleh salad chill in your fridge for an hour, mixing the ingredients once half an hour through. This gives your salad time to marinate in the dressing.
- Serve and enjoy!
If you liked this meal salad, check out our recipe for Yam and Black Bean Salad.