Tabbouli with Lentils (Tabbouli bi Adas)

bulgur wheat

🥗Healthier: quinoa

💰Cheaper: couscous

Quinoa is gluten-free and provides a similar texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is heart-healthy and has a high smoke point.

Start by rinsing the vegetables the day before and storing them in the refrigerator.

Take 1/2 cup of bulgur wheat and add 1/2 cup of boiling water to it.

Cover the bulgur with plastic wrap and let it sit for an hour to expand.

In a pot, combine 1/2 cup of lentils, 3 cups of water, and 1/2 teaspoon of salt.

Bring the lentils to a boil uncovered, then reduce the heat to medium and cook for 10 minutes to achieve al dente texture.

Chop 1 cup of mint coarsely, removing larger stems.

Chop 1 cup of scallions coarsely, using both the light and dark green parts.

Once the lentils are done, drain them and let them come to room temperature.

Fluff the bulgur wheat with a fork after it has soaked for an hour.

In a small bowl, whisk together 1/4 cup of lemon juice, 1/4 cup of olive oil, 3/4 teaspoon of salt, and 1/4 teaspoon of black pepper to make the dressing.

Combine the bulgur wheat, lentils, chopped mint, and scallions in a large bowl.

Pour the dressing over the mixture and toss gently to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary