Tested till perfect Tabbouleh Salad
Photography by Leila Ashtari

Tabbouleh Salad

Serve this hearty salad with light and crispy Pan-Roasted Garlic Toasts (see recipe link below).

By The Canadian Living Test Kitchen

Recipe4 out of 5 based on 5 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4

Ingredients

  • 1 cup 1cupmedium or coarse bulgur
  • 1 can (19oz) 1can (19oz)drained and rinsed chickpeachickpeas
  • 2 2tomatoes, seeded and chopped
  • 1 cup 1cupdiced English cucumberEnglish cucumbers
  • 1 cup 1cupminced fresh Italian parsley
  • 1/2 cup 1/2cupchopped green oniongreen onions
  • 1/4 cup 1/4cupchopped fresh mint

Dressing

  • 1/4 cup 1/4cuplemon juice
  • 2 tbsp 2tbspolive oil
  • 2 2clove garliccloves of garlic, minced
  • 1 tsp 1tspsalt
  • 1/2 tsp 1/2tsppepper
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Preparation

In saucepan, bring 1-3/4 cups (425 mL) water to boil; stir in bulgur. Reduce heat to low; cover and cook for 10 minutes or until no liquid remains. Transfer to large bowl, fluffing with fork. Let cool to room temperature.

Add chickpeas, tomatoes, cucumber, parsley, onions and mint.

Dressing: In small bowl, whisk together lemon juice, oil, garlic, salt and pepper; pour over bulgur mixture and toss to combine.

Serve with: Pan-Roasted Garlic Toasts

Additional information :

Substitution: Use 1 lb (500 g) peeled and deveined grilled large shrimp or chicken strips instead of the chickpeas.

Nutritional Information Per serving: about

cal 336 pro 13g total fat 9g sat. fat 1g
carb 56g fibre 9g chol 0mg sodium 803mg

% RDI:

calcium 8 iron 29 vit A 14 vit C 60
folate 56
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