Tabbouleh Salad

SALAD INGREDIENTS

1/2 cup uncooked bulgur or freekeh (or quinoa to make gluten-free)

Olive oil

Sea salt

Finely chopped herbs (I did a combination of fresh parsley, cilantro, and mint)

Persian cucumber, finely diced

Cherry tomatoes, finely diced

Red/yellow onion, finely diced (optional)

DRESSING INGREDIENTS

Freshly squeezed lemon juice

Olive oil

Sea salt

Pepper

Grated garlic (optional)

METHOD

1. Add bulgur, freekeh, or quinoa to a small pot and rinse with water. Then, add 3/4 cup water to the rinsed grains.

2. Add a drizzle of olive oil and season with salt. Bring to a boil. Then, lower to a simmer and cover with a lid. Cook for 20 minutes, checking if additional water is needed throughout. Remove from the heat and let the grains sit covered for 5 minutes. Then, remove the lid and fluff with a fork. Allow to cool.

3. Prepare dressing. Place dressing ingredients into a mason jar or bowl and shake/whisk well. Taste and adjust for seasoning.

4. Place chopped herbs, cucumber, tomato, onions (if using), and cooked grains in a bowl.

5. Add some of the dressing and toss well. Taste and adjust for seasoning. Enjoy!