Foodie Friday: Tabouleh Bulgur Wheat Salad

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 lemon
1/4 cup of olive oil


  1. Put your cooked bulgur wheat and chopped mint, parsley, red onion, tomatoes, and cucumber into a bowl.
  2. 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.
  3. 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.
  4. Serve and enjoy!

If you liked this meal salad, check out our recipe for Yam and Black Bean Salad.




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