Tabbouleh Salad With Chopped Walnuts

Name: Tabbouleh Salad With Chopped Walnuts
Prep time: 30 min
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 1/4 cup fine grain Bulgar wheat; 1/4 cup water; 1 tablespoon lemon juice; 1/4 cup extra virgin olive oil; 1 1/2 cups peeled seeded and diced cucumbers; 1 1/2 cups diced roma tomatoes; 1 cup chopped fresh parsley (Italian) or 1 cup flat leaf parsley (Italian); 1/4 cup sliced green onion; 1/4 cup chopped fresh mint leaves; 2 teaspoons chopped walnuts; 1 teaspoon finely chopped fresh garlic; salt & freshly ground black pepper

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Recipe by GREG IN SAN DIEGO

This popular and very healthy Middle Eastern salad includes some chopped walnuts, for a little different twist. Serve the salad with pita bread wedges. Preparation time does not include chilling time.

READY IN: 30mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

¹⁄₄

cup fine grain Bulgar wheat
¹⁄₄

cup water
1

tablespoon lemon juice
¹⁄₄

cup extra virgin olive oil
1 ¹⁄₂

cups peeled seeded and diced cucumbers
1 ¹⁄₂

cups diced roma tomatoes
1

cup chopped fresh parsley (Italian) or 1 cup flat leaf parsley (Italian)
¹⁄₄

cup sliced green onion
¹⁄₄

cup chopped fresh mint leaves
2

teaspoons chopped walnuts
1

teaspoon finely chopped fresh garlic
salt & freshly ground black pepper

DIRECTIONS

Combine bulgur and water in medium bowl.
Set aside 30 minutes or until all liquid is absorbed.
Add lemon juice and olive oil to bulgur.
Mix well.
Stir in cucumbers, tomatoes, parsley, green onions, mint, walnuts, garlic and salt and pepper, to taste.
Refrigerate for at least 2 hours before serving, stirring occasionally while chilling.
Serve in small chilled salad bowls or ramekins, garnished with a little extra parsley around the edges.

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