I recently went to Whole Foods for lunch and I remembered how much I love Tabouli. I’d forgotten about it for a while, but I’m so glad it’s back in my life- just in time for spring! This bright and fresh salad is easy to make, super healthy and perfect for work week lunches.
1 cup dry bulgur
2 cups fresh parsley
1/3 cup mint
3-4 green onions
1/4 cup olive oil
1/2 pack of cherry tomatoes
salt and pepper
extra lemon juice (optional)
crumbled feta (optional)
Cook the bulgur wheat according to the instructions on the package.
Thinly slice the green onions.
Add the chopped tomatoes and finely chopped parsley and mint.
(If you don’t want to finely chop the herbs, throw it in a food processor!)
Combine the juice of half a lemon, salt, pepper, and 1/4 cup of olive oil. Whisk together.
Add the cooked bulgur wheat and the lemon dressing.
I like to squeeze a little extra lemon juice over each serving.
Top with crumbled feta and serve as a side or on it’s own. Enjoy!