This fresh and simple tabbouleh salad incorporates a creamy cucumber-garlic yogurt and makes for a quick meal that you can take on the go.
measuring cups and spoons
1/3 cup (80ml) extra virgin olive oil
3 tbsp (45ml) lemon juice
¼ cup (60ml) #1 fine bulgur wheat
2 bunches parsley, chopped
2 vine ripe tomatoes, chopped
2 green onion, sliced
¾ cup (180ml) yogurt
3 tbsp (45ml) cucumber, grated
1 tbsp (15ml) red onion, grated
3 garlic cloves, chopped
salt and pepper
Combine the olive oil and the lemon juice. Now add the fine bulgur wheat to soak and soften, about 15 minutes. If you are not using fine bulgur wheat you will have to cook it according to the package before soaking.
In a small bowl combine the yogurt, cucumber, red onion and garlic. Season with salt and pepper.
Now it’s time to build, this bowl looks beautiful layered in a glass jar or bowl. Start by putting a small amount of yogurt on the bottom, followed by the bulgur, then the parsley, followed by the tomato, and finish with the green. Continue this pattern until all your ingredients are used. Enjoy by itself or with pita or lettuce cups!
This classic, one-pan meal is perfect for those nights when you want to treat your family to something delicious and hearty without the big cleanup. For added creaminess, add a generous dollop of sour cream!