How to Make Martha Stewart's Tabbouleh | Martha's Cooking School | Martha Stewart

bulgur

🥗Healthier: quinoa

💰Cheaper: couscous

Quinoa is gluten-free and more nutritious, while couscous is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is rich in healthy fats, while canola oil is budget-friendly.

Cover the bulgur with hot water and let it sit until all the water is absorbed.

After 10 minutes, drain the bulgur in a strainer to remove excess liquid.

Place the drained bulgur into a large mixing bowl.

Chop 2 medium tomatoes into quarter-inch pieces, optionally seeding them.

Chop 1 long cucumber, removing the seeds.

Finely chop 1 cup of scallions, including both green and white parts.

Finely chop 1 cup of parsley.

Finely chop 1/2 cup of fresh mint, tasting it to ensure it's not too strong.

Add the chopped vegetables to the bulgur in the mixing bowl.

Squeeze the juice of 2 large lemons into the bowl.

Add 1/3 cup of olive oil to the mixture.

Season with salt and black pepper to taste.

Mix all ingredients together until well combined.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary