This salad originates from Lebanon and is the third salad in my summer salad series. It’s cheap to make, holds up well in the fridge for a few days and is a great addition to any meal. If you want to eat this on its own I would suggest adding some cooked chickpeas for some protein and fiber to keep you full longer.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Yield: Serves 8
1 cup bulgur wheat *see notes
1 cup chicken broth (or vegetable broth to make vegan)
2 bunches parsley, finely chopped
1 bunch green onions, finely chopped
½ cup fresh mint, finely chopped
¼ cup red onion, finely chopped
4 Roma tomatoes, chopped
Zest of 1 lemon
Juice of 3 lemons
1 clove garlic, minced
⅓ cup extra virgin olive oil
Salt and pepper to taste
*I found this at Community Natural Foods in the bulk section. If you can’t find bulgur wheat feel free to substitute with couscous or quinoa
Place the bulgur wheat in a medium-sized bowl. Bring the chicken broth to a boil and pour overtop. Stir and cover tightly with a dishtowel to prevent the steam from escaping. Leave for 30 minutes or until cool.
While the bulgur wheat is absorbing the liquid, place the parsley, green onions, mint, red onion and chopped tomatoes in a large serving bowl. In a small bowl, whisk together lemon zest, lemon juice, garlic, extra virgin olive oil and S&P.
When the 30 minutes is up or when the bulgur wheat has cooled, toss it with the parsley mixture, drizzling the dressing overtop. Season with additional salt and pepper if needed and serve with a lemon wedge.
Will keep refrigerated for up to 3 days.