Tabbouleh with the Works
Recipe type: Lunch
Serves: 6
This is one of those recipes that you can easily change up. For example, you can add mint in addition to parsley, toss in a handful of toasted slivered almonds or pine nuts, swap the tomatoes for diced bell peppers, and add a different dried fruit like diced prunes or apricots, or raisins. (I used dried cranberries for some fun fall flavors.) This is an anything-goes sort of recipe.
  • 1 cup fine bulgur wheat
  • 1 teaspoon kosher salt
  • Zest of 1 lemon
  • Juice of 1 lemon (3 to 4 tablespoons)
  • 3 tablespoons extra virgin olive oil
  • 2 cups parsley leaves, roughly chopped
  • 1 cup orange, yellow, or red grape tomatoes, halved (or cut into quarters if you have little kids at your table)
  • 1 cup canned chickpeas, drained and rinsed
  • 2 scallions, white and light green parts, finely chopped (1/4 cup)
  • ¼ to ½ cup dried cranberries
  1. Place the bulgur and salt in a large, heat-safe bowl. Pour 1½ cups boiling water over the bulgur and stir to combine. Cover and let sit for 30 to 60 minutes until the liquid is absorbed.
  2. Stir in the lemon zest, lemon juice, and olive oil until well combined. Stir in the parsley, tomatoes, chickpeas, scallions, and cranberries.
  3. Eat right away, or better yet, cover, place in the refrigerator, and chill for 2 to 3 hours so the flavors can meld. Season with kosher salt and pepper to taste.
15% vitamin A, 30% vitamin C per serving
Nutrition Information
Serving size: 1 cup Calories: 210 Fat: 8g Saturated fat: 1g Carbohydrates: 31g Sodium: 250mg Fiber: 5g Protein: 5g
Recipe by Lizs Healthy Table at