Looking for something to serve with those fabulous unfried falafel burgers I was blogging about the other day? Look no further than this uber healthy tabbouleh recipe. It’s the perfect cool and refreshing accompaniment to a warm veggie burger.
Traditionally a dish made with olive oil and sometimes feta cheese, you will be surprised at how crisp and tasty tabbouleh is without those calorie dense ingredients!
Transcendent Tabbouleh
Serves 6-8
¾ cup bulgur
1 cup boiling water
3 cups finely chopped fresh parsley, either curly or flat leaf or a combination of the two
Heaping ¼ cup fresh mint, finely chopped
Heaping ¼ cup finely chopped scallion
2 plum (Italian) tomatoes, diced small
1 cup small dice cucumber
2-3 cloves garlic, pressed
2 Tbsp fresh lemon juice
½ tsp cumin
½ tsp salt (or not)
¼ tsp black pepper
Place bulgur in a medium bowl and cover with boiling water. Seal bowl and let sit until the water is absorbed and the bulgur is tender, about 15 minutes.
Place all other ingredients into a large bowl.
Add cooked bulgur. Toss to combine.
Tip: Letting this dish develop its flavors in the refrigerator overnight won’t hurt it!
Other Middle Eastern pairings for those falafel burgers include:
Middle Eastern Spinach Salad with Dates and Almonds
Oil-Free Fattoush Salad
Farro Tabbouleh
Raw Kale Salad with Lemon Tahini Dressing
This was really good! I used 3 cloves of garlic which seemed like too much…and I usually double the garlic in most recipes. Next time I’ll use 2 cloves. I also left out the bulgar to eliminate carbs and calories. Will definitely be making this frequently.