Lebanese Tabbouleh Recipe by KooKingK

bulgur wheat

🥗Healthier: quinoa

💰Cheaper: couscous

Quinoa is gluten-free and high in protein, while couscous is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is rich in healthy fats, while canola oil is budget-friendly.

fresh parsley

🥗Healthier: kale

💰Cheaper: dried parsley

Kale offers similar nutrients, and dried parsley is a cost-effective alternative.

fresh mint

🥗Healthier: dried mint

💰Cheaper: none

Dried mint can be used in place of fresh for convenience.

Rinse bulgur wheat under cold water until water runs clear.

Soak bulgur in cold water for 30 minutes, then drain well.

Finely chop parsley and mint leaves, placing them in a large bowl.

Dice tomatoes and onion, adding them to the herbs.

Mix lemon juice and olive oil in a small bowl until combined.

Pour the dressing over the chopped ingredients and toss gently.

Season with salt to taste and mix well.

Let the tabbouleh sit for 10-15 minutes before serving to allow flavors to meld.

Spice Level: