No-Oil Tabouli Salad
Parsley-based, cold, fresh salad.Last updated July 28, 2019.
Servings: 6 large servings or more
Ingredients
- 1 c Bulgar wheat dry
- 1 1/2 c boiling water
- 1/4 c lemon juice or put as much as you like!
- 2-3 T tahini (pre-made or grind your own)
- 4-5 cloves garlic minced
- 1 t to 1 1/2salt
- black pepper
- 4-8 green onions minced
- 4-6 c parsley packed, minced (about 4-8 bunches)
- 10-25 mint leaves chopped
- 2 medium tomatoes diced
Instructions
- Put the Bulgar wheat in a big bowl, cover with the boiling water, and cover with lid or plastic wrap for 10-15 minutes, which should get it mostly tender.
- In the meantime, start mincing, and then add lemon juice, tahini, garlic, salt, and pepper to the big bowl with the Bulgar, and mix well. (Salt can be left out or left until the end if you want to monitor it.)
Notes
If serving immediately, mix in the rest of the ingredients, but do try to chill for just a bit first. This one is great COLD!
If serving much later, consider leaving out the greens until right before serving time, and then mixing together.