Tabbouleh is a Middle Eastern salad that combines bulgur wheat, parsley, mint, tomatoes lemon juice and olive oil. We've added some basil, avocado, feta, fresh corn and our French Onion + Garlic seasoning for texture and additional pops of flavor.
Summer Tabbouleh
Summer Tabbouleh
Paul Ward
serves 4
30 minutes
Middle Eastern
salad
Tabbouleh is a Middle Eastern salad that combines bulgur wheat, parsley, mint, lemon juice and olive oil. We've added some basil, avocado, feta, fresh corn and our French Onion + Garlic seasoning for texture and additional pops of flavor.
Ingredients
- ¾ cup water
- ¼ cup bulgur wheat
- ½ cup extra virgin olive oil
- ¼ cup lemon juice
- 1 ear of fresh corn, kernels cut off cob (about ¼ cup)
- ¼ cup diced red onion
- ¼ cup diced avocado
- ¼ cup crumbled feta cheese
- 3 Tbs French Onion and Garlic blend
- 3 Tbs chopped Italian parsley
- 3 Tbs chopped fresh mint
- 3 Tbs chopped fresh basil
- fresh cracked black pepper to taste
Directions
Add water and bulgur wheat to a quart-sized pot and bring to a simmer over medium heat. Reduce heat to low, cover pot, and cook for about 10 minutes, or until all of the liquid has been absorbed. Remove lid, fluff with a fork, and transfer to a bowl and place in refrigerator until completely chilled, about 20 minutes.
Place remaining ingredients in a medium mixing bowl, add chilled cooked bulgur and stir to combine. Place bowl in refrigerator for at least 10 minutes and then serve.