[ serves 8 ]
When I first became a vegetarian, tabbouleh was one of the few dishes in my culinary repertoire. I recently updated this Middle Eastern staple—beloved for its pairing of fresh vibrant herbs with sweet, chewy bulgur. I’ve added a bit of lemon zest to brighten the flavor, and instead of soaking the bulgur in water, I soak it in veggie broth for an added layer of flavor.
Tabbouleh is classic for a reason—it’s easy to make, tasty, frugal and healthy. What more could you ask for?
1 cup dry bulgur
1½ cup vegetable broth
1 small bunch of Italian parsley, chopped
(about 1 cup)
1 small bunch of mint, chopped (about 1 cup)
3 cloves of garlic, minced
2-3 hothouse tomatoes, chopped
1 small onion or
small bunch of scallions, finely chopped
1/3 cup grated carrot
or carrot pulp leftover
from juicing (optional)
1 small organic lemon,
juiced and zested
4 tbsp. extra-virgin olive oil
salt and pepper to taste
Optional additions: finely chopped black olives, capers, raisins, toasted pine nuts or sunflower seeds
In a medium bowl, soak the bulgur in broth for 30 minutes. Mix the remaining ingredients in a large bowl. Stir the plumped bulgur into the ingredients in the large bowl. Chill or serve at room temperature.