In Season: Summer ‘Tabouleh’ Salad

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My local farmer’s market is stacked with the most beautiful colors right now and I’m guilty for overfilling my basket with more than I can reasonably consume.

Here’s a grain based salad that can help you work through some of those amazing veggies. Try a new combination of veggies if you want or simply use what you have on hand. Same goes for the grain – if you prefer quinoa or coucous, use it! This salad makes for a lovely accompaniment to bbq chicken or fish for a light meal.

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Summer Tabouleh Salad

  • 3/4 cup bulgur wheat, uncooked
  • 1 1/3 cup water or low sodium chicken stock
  • 4 Tbsp olive oil
  • Juice from 1/2 a lemon + 1 tsp of lemon zest
  • 1 handful mint, chopped
  • 1 cup fresh peas, blanched (can use frozen if easier)
  • 1 cup diced cucumber, membrane and seeds removed
  • 3 scallions, chopped
  • 1/2 cup thinly slice radishes
  • 1 tsp kosher salt
  • Pepper to taste
  • 125 g feta, crumbled
  • For more of a Moroccan zip, add 1/2 tsp of ground cumin or a sprinkling of ground coriander
  • Lettuce leaves for garnish

In a small saucepan, bring the water or stock to a rolling boil. Add the bulgur wheat and immediately turn off the heat. Cover with a tight fitting lid and allow to absorb for 15 minutes. Fluff with a fork and allow to come to room temperature.

Once the cooked wheat has cooled completely, add the veggies, oil, lemon and salt and pepper and give everything a good toss. I like to add the feta and mint right before serving reserving a bit for the top.

 

 

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