Mediterranean Tabbouleh Salad

Recipe by EmmyDuckie
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Chop parsley, seed and dice cucumber, Add to a large mixing bowl or salad bowl.
  • Heat olive oil a wok, or wide pan with high sides, over medium high heat. Add onions, garlic, and zucchini, cook until onions start to turn translucent.
  • Add broth to wok, bring to a boil, add bulgur, remove from heat and allow to stand, covered for 7-10 minutes, until liquid is absorbed. Drain any excess liquid, and add vinegar.
  • Allow wheat mixture to cool slightly, mix with cucumber and parsley. Salt and pepper to taste. Chill for at least one hour, or overnight.
  • Roughly chop tomatoes and stir into tabbouleh just before serving. Do not add tomatoes before chilling, as refrigeration makes tomatoes bland and mealy.
  • Mix plain yogurt and black olive tapenade together. You should have a nice salad dressing consistency. If your yogurt is very thick, you may need to add a little water or milk.
  • Tear romaine leaves into bite size, and divide onto plates. Drizzle with a little more oil and vinegar if desired. Place a generous scoop of tabbouleh on top of romaine, and top with yogurt/tapenade mixture.
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