Ingredients
- 1 cup water
- ½ cup bulgur
- 2 tablespoons olive oil
- 1 teaspoon lemon zest
- 1 teaspoon fresh lemon juice 5/8 teaspoon kosher salt
- ¼ teaspoon black pepper ¾ cup chopped strawberries ½ cup seeded and chopped cucumber
- ¼ cup chopped toasted almonds
- 1 ½ tablespoons chopped fresh mint
- 1 tablespoon chopped fresh parsley (curly or flat leaf)
Directions
- Bring water and bulgur to a boil in a saucepan over high heat. Reduce heat to medium-low; cover and cook until tender and most of the water is absorbed, about 12 minutes. Cool.
- To make dressing, combine olive oil, lemon zest, lemon juice, salt and pepper in small bowl and whisk to combine.
- Add bulgur to large bowl; pour dressing over and stir to combine. Toss with strawberries, cucumber, toasted almonds, fresh mint and fresh parsley.
- Serve at room temperature. Refrigerate any unused portion.
Yield: 4 (¾-cup) servings
Total Cost: $3.28
Cost per Serving: $.82
Variations & Tips
To toast nuts, bake on a cookie sheet in a 350° F oven for 10- 12 minutes. To make recipe in advance, cook and refrigerate the bulgur up to 3 days ahead and toss with remaining ingredients just before serving. Or make the whole salad up to 2 days in advance (except for the nuts) and pack it for lunch. Use quinoa, couscous or brown rice in place of bulgur. Add 1 can rinsed chickpeas for a meatless meal or serve topped with feta and grilled chicken. Recipe can easily be doubled.
Source: CookingLight.com
Nutritional Info (per serving): 185 calories; 12g total fat (1g saturated fat); 18g carbohydrates; 4g fiber; 305mg sodium; 4g protein
Watch the strawberry & cucumber tabbouleh cooking demo below and download the recipe to make it yourself.