Tabbouleh is the national dish of Lebanon and is a very popular and classic vegetarian dish across the Middle East. Traditionally, this salad consists of finely chopped parsley, mint, tomatoes, and bulgur – we’ve made some substitutions to make it kidney friendly.
Cook time: -
1 cup medium grade bulgur
1 cup cucumber, peeled and sliced
1 cup radish, thinly sliced
4 scallions, sliced
1 bunch mint leaves, chopped
2 lemons, juiced
½ cup olive oil
Pepper, freshly grounded, to taste
Kosher salt, to taste (optional)
- Fill a large bowl halfway with hot tap water. Stir bulgur into the bowl of hot water. Let it stand for 20 to 30 minutes until it absorbs enough water to be softened, but not mushy.
- Place the sliced vegetables and mint in a large mixing bowl.
- Drain the bulgur of excess water by squeezing its excess water, one handful at a time. Hold your hand over the sieve or sink, squeeze tightly, then add each squeezed handful of bulgur into the salad bowl.
- Add the lemon juice into the salad. Add olive oil and mix everything with your hands or using a large spoon. Adjust seasoning to taste with salt, if desired, and pepper.
- Serve as a lunch with crusty bread or as a side for dinner. Enjoy!