When I first became vegetarian, Tabbouleh was one of the few dishes in my culinary repertoire. Think about it: Tabbouleh is a classic for a reason—it’s simple to make, and damn tasty – showcasing zippy fresh herbs against sweet and chewy bulgur. It's also frugal and healthy. What more could you ask for?
I recently revisited and updated this Middle Eastern staple salad. I added lemon zest to brighten the flavors and further enhance the dish’s inherent sunniness. And instead of soaking the bulgur in water, I soak it in veggie broth for an added layer of flavor.
- 1 cup dry bulgur
- 1½ cup vegetable broth
- Small punch of Italian parsley, chopped (About 1 cup)
- Small bunch of mint, chopped (About 1 cup)
- 3 cloves of garlic, minced
- 2-3 tomatoes, chopped
- 1 small onion or 1 small bunch of scallions, finely chopped
- 1/3 cup grated carrot or carrot pulp leftover from juicing (optional)
- Juice of 1 small organic lemon
- Zest of one small organic lemon
- 4 T 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 the 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