Low Carb Tabbouleh

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HELPFUL TIP: Did you know that bulgur wheat technically doesn't have to be cooked, but rather soaked, thanks to the grains already being parboiled? Just soaking works very well for fine bulgur wheat. But for medium or coarse the soaking method takes a while, so giving it a simmer and then a soak speeds things up. One of the best ways to fluff up grains is with a fork.

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Low Carb Tabbouleh

By Diane Kochilas

Prep Time 1 20

Cook Time 25

Servings

Dairy Free, Gluten Free, Greek – Inspired, Mediterranean, Recipes, Salads, The Ikaria Diet, Vegetables, Vegetables

Prep Time 1 20

Cook Time 25

Servings

Dairy Free, Gluten Free, Greek – Inspired, Mediterranean, Recipes, Salads, The Ikaria Diet, Vegetables, Vegetables

Ingredients

½ cup bulgur wheat
2 firm vine-ripened tomatoes, seeded and cut into ¼-inch dice
1 hothouse cucumber peeled, seeded, and cut into 1/4-inch dice
4 scallions roots and tough upper greens cut and discarded, white part cut into paper-thin rings
1 ½ cups chopped flat-leaf parsley
½ cup chopped fresh mint leaves
Salt to taste
3 Tbsp extra-virgin olive oil
2-3 Tbsp fresh lemon juice
½ tsp cinnamon powder
1 pinch of allspice

Instructions

Place the bulgur in a bowl. Cover with the tomatoes, then with the cucumber, and scallions. Let stand for 1-1 1/2 hours, covered.
Add the herbs, salt, oil, lemon juice and spices to the mixture. Toss well, let sit for another 10 minutes and serve.

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Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Low Carb Tabbouleh