We love this Tabbouleh recipe. Gayle cut it out of the Detroit Newspaper in 1987, and it is our go-to recipe for healthy road trip lunch food.
Tabbouleh is a Middle Eastern salad that is rich in fiber and jam-packed with life-changing foods, such as parsley, onion, cucumber and lemon. You definitely want to include these foods in your diet on a daily basis and this recipe makes it easy to do that.
Serve Tabbouleh on large lettuce leaves or stuff it into your favorite pita pocket for a delicious sandwich.
Tabbouleh salad is a delicious lunch or dinner option. Scoop it up with lettuce leaves or stuff some in a healthy pita pocket for a sandwich. It makes for a healthy road trip lunch option as it travels well in a small cooler. Tabbouleh pairs great with hummus.
1/2 cup fine bulgur or cracked wheat
1 cup of chopped mint, stems removed
2 to 3 green onions, finely chopped
3 large tomatoes, chopped
4 cups parsley, chopped, stems removed (about 3 to 4 bunches)
1 large cucumber, peeled, seeded and chopped
2 Tbs olive oil
Juice of 3 lemons
1/2 tsp pepper
- Wash bulgur. Drain and place in large bowl with enough water to cover and soak for one hour.
- Meanwhile, in a medium bowl, mix green onions, mint, tomatoes, parsley and cucumber. Add oil, lemon juice and pepper.
- Serve on lettuce leaves or with pita pockets.
- You can replace bulgur with 1/4 cup of almonds. Place almonds in a food processor until roughly chopped.
- You can eliminate pepper and instead use 1/4 tsp of sea salt.
- You can use 1/2 cup of purple onions instead of green onions.
- Using a food processor to chop the veggies makes the prep time go a lot faster.