Low Carb Tabbouleh
HELPFUL TIP:
Did you know that bulgur wheat technically doesn't have to be cooked, but rather soaked, thanks to the grains already being parboiled? Just soaking works very well for fine bulgur wheat. But for medium or coarse the soaking method takes a while, so giving it a simmer and then a soak speeds things up. One of the best ways to fluff up grains is with a fork.
RATING
SERVES
6
PREP TIME
1 h 20 min
COOK TIME
25 min
Ingredients
- ½ cup bulgur wheat
- 2 firm vine-ripened tomatoes, seeded and cut into ¼-inch dice
- 1 hothouse cucumber peeled, seeded, and cut into 1/4-inch dice
- 4 scallions roots and tough upper greens cut and discarded, white part cut into paper-thin rings
- 1 ½ cups chopped flat-leaf parsley
- ½ cup chopped fresh mint leaves
- Salt to taste
- 3 Tbsp extra-virgin olive oil
- 2-3 Tbsp fresh lemon juice
- ½ tsp cinnamon powder
- 1 pinch of allspice
Instructions
-
Place the bulgur in a bowl. Cover with the tomatoes, then with the cucumber, and scallions. Let stand for 1-1 1/2 hours, covered.
-
Add the herbs, salt, oil, lemon juice and spices to the mixture. Toss well, let sit for another 10 minutes and serve.
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