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Home Dinner Easy Deconstructed Tabbouleh

Easy Deconstructed Tabbouleh

by Michaelle
tabbouleh

Easy tabbouleh

Tabbouleh is the perfect Summer dish! With Cucumber and mint coming out of my ears, it’s definitely one of my Hot weather staples. It’s so hydrating and nutritious!

tabbouleh

Did I ever mention I love Levantine Cuisine? Turns out it is is not so different from the Caribbeans one! Close concepts, so delicious!

I eat mint leaves just by themselves or in tea and anything else, so it’s not surprising that I love loading my tabbouleh with it!

Mint is also great for your well being.

Turns out mint is not only good for mojitos, in fact, it’s great to calm for upset stomach, reduce pain, indigestion, and alleviate dry mouth.

Mint like all plants contains phytonutrients which have antioxidants properties.  Mint also contain anti-inflammatory properties which is great to boost the immune system and protect against cellular damage.

I personally use mint oil as a natural headache remedy.

As for freekeh, it’s high in fiber, protein, and very low in fat. It’s not gluten free like quinoa but has a low glycemic index which makes it ok for diabetics people to eat.  What out for that one you might break up with your beloved quinoa for it it gluten is not an issue for your health!

Freekeh is loaded with iron, zinc, calcium, and prebiotics.

As for bulgur, it belongs to the same categories as freekeh with similar health benefits with a little more of manganese, magnesium, and iron.

Bulgur is a great addition to any gluten friendly weight loss meal plan.  Due to its fiber contains, bulgur is great for digestion and detoxification.

Whether you use bulgur or freekeh when cooking is totally up to you. I personally find it easier to find bulgur when in my area at a better price. I usually get freekeh online at stores like Iherb.

Easy and quick!

Tabbouleh is easy to make. You can definitely switch up the parsley for romaine lettuce if you are not a fan of it. You can also leave out the mint. I also have seen it made with couscous! still delicious! It’s out of the world  scrummy with cracked frekeh one my favorite grains!

Easy Deconstructed Tabbouleh

Chopped tomatoes are a must, in my opinion, They add more interest to the dish while boosting the nutritional value!

Easy Deconstructed Tabbouleh

It’s also a great way to bulk up your meal and keep you full longer, which means more time at the pool and less time fetching snacks!

Easy Deconstructed Tabbouleh

Easy Deconstructed Tabbouleh

Easy Deconstructed Tabbouleh

Tabbouleh is the perfect Summer dish! With Cucumber and mint coming out of my ears, it’s definitely one of my Hot weather staples. It’s so hydrating!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dinner
Cuisine: Levant, Vegan
Servings: 4 servings
Author: Michaelle Barbor

Ingredients

  • 2 cups parsley leaves chopped
  • 1 cup fresh mint leaves chopped
  • 3 garlic cloves mashed
  • salt and pepper to taste
  • 2 cup bulgur
  • 2 1/2 cup water or vegetable broth
  • 1/2 cup red onion or scallion chopped
  • 2 cup chopped tomatoes
  • 1/8 Tsp. red pepper flakes
  • 1 Tsp. olive oil plus more for serving
  • 2 medium cucumber
  • 1 small lemon

Instructions

  • Heat up the oven at medium low heat.
  • In a saucepan cook the garlic in one teaspoon of olive oil until slightly brown.
  • Add the water or the vegetable broth.
  • Bring to boil.
  • Rinse the bulgur. Add it in the boiling garlic water. Season with salt and pepper.
  • Cover and let simmer for 15 minutes.
  • Meanwhile, slice up the cucumber in large bowl.
  • Combine with mint, parsley, tomatoes, and the rest of the ingredients. Season with salt and pepper.
  • Once the bulgur is cooked and cooled, add it the cucumber mixture.
  • Combine well. Squeeze lemon juice over, top with red pepper flakes and serve.

Notes

Tabbouleh tastes even better the next day!

More recipes from this blog:

Green Bean Casserole

Bejeweled rice

Easy and delicious done under 30 minutes! Would you give it a try? Tag me in your pictures! @ethicalandchic

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