Tabbouleh is a Middle Eastern vegetarian dish that is simple and refreshing to make. It’s traditionally made with bulgur wheat, but if you’re gluten-free it works just as well with quinoa. This dish is perfect for warm summer nights. Bulgur can be found in either the organic section of most grocery stores, or in the rice and beans aisle.
Planning a summer get-together? Why not make it a potluck? Assign everyone a different recipe so you can try a little bit of everything at your next get-together.
Your Planned Potluck Menu:
- Kombucha Mojito Mocktails
- Savory Stuffed Portobello Mushrooms
- Grilled Tomatoes + Brined Tofu with Balsamic Reduction
- Strawberry Trifle
- 1 cup fine bulgur (or quinoa for gluten-free option)
- 2 bunches parsley, chopped (about 3 cups)
- 10-15 mint leaves chopped
- 4 green onions, sliced
- 1/2 English cucumber seeded and chopped
- 3 medium tomatoes
- 2 lemons juiced
- 1/2 cup olive oil
- salt and pepper to taste
- handful radishes sliced
- handful pomegranate seeds
Rinse bulgur or quinoa and cook according to package directions. Drain excess water and allow bulgur to cool for 30 minutes. Fluff bulgur.
Combine herbs and vegetables with bulgur. Dress with lemon juice, olive oil and salt and pepper.