Recipes

Fresh Mint Tabouleh

Start the summer off with this refreshingly tasty and multi-purpose salad that can be eaten as a snack, side or meal

By Carolyn Herriot /

Credit: Flickr/jakub_hla

A freshly made tabouleh can be used in a variety of ways

A refreshing tabouleh salad is fast and easy to prepare, using tomatoes, scallions, mint and parsley. It’s delicious eaten alone or together with hummus and tzatziki inside a multigrain wrap

To start:

  • 560 mL (2¼ cups) dry bulgur wheat
  • 750 mL (3 cups) boiling water
  • 5 mL (1 tsp.) sea salt

Combine the bulgur, water and salt in a bowl. Cover the bowl and let stand for one hour or until all the water is absorbed and the bulgur is chewable. Add:

  • 125 mL (½ cup) lemon or lime juice
  • 125 mL (½ cup) olive oil extra virgin, cold pressed
  • 5 mL (1 tsp.) garlic, finely minced
  • 125 mL (½ cup) fresh parsley, minced
  • 125 mL (½ cup) fresh mint, finely chopped, or 15 mL (1 Tbsp.) dried mint
  • 60 mL (¼ cup) scallions or onions, finely chopped
  • 2 large tomatoes, diced small
  • Optional: 125 mL (½ cup) garbanzo beans (chick peas)

Toss the bulgur with the dressing. Refrigerate 2–3 hours before serving.

Carolyn Herriot is the author of the bestselling The Zero-Mile Diet: A Year-Round Guide to Growing Organic Food. Look for her newest book, The Zero-Mile Cookbook: Seasonal Recipes for Delicious Homegrown Food.

Originally published in BC Home & Garden magazine. For regular updates, subscribe to our free Home and Garden e-newsletters, or purchase a subscription to the magazine.