Curried Tabbouleh
Brighten up your table with this vibrant Curried Tabbouleh, a modern twist on the classic Middle Eastern dish. Featuring nutty bulgur wheat as its base, this recipe infuses bold flavors with a zesty dressing of olive oil, lemon juice, curry powder, and ground cumin. Fresh ingredients like juicy cherry tomatoes, crisp cucumber, aromatic parsley, and refreshing mint bring a medley of textures and colors to every bite, while optional golden raisins add a subtle sweetness for those seeking a unique balance of flavors. Quick and easy to prepare in just 25 minutes, this curried tabbouleh can be served chilled or at room temperature, making it a versatile option for a refreshing side dish, a light vegetarian main course, or even meal prep. Packed with wholesome goodness and a hint of spice, this dish is both healthy and delicious! Keywords: curried tabbouleh, bulgur wheat salad, curry powder recipe, vegetarian side dish, Middle Eastern-inspired recipe.
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Recipe Information
Ingredients
- 1 cup bulgur wheat
- 1.5 cups water
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 unit garlic clove, minced
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 cup parsley, finely chopped
- 0.25 cup mint leaves, finely chopped
- 3 units green onions, sliced
- 0.25 cup golden raisins (optional)
Instructions
In a medium saucepan, bring 1.5 cups of water to a boil. Add the bulgur wheat, stir, cover, and remove it from the heat. Allow the bulgur to sit and absorb the water for about 10 minutes, or until tender. Fluff it with a fork and set aside to cool.
In a small bowl, whisk together the olive oil, lemon juice, curry powder, ground cumin, minced garlic, salt, and black pepper to create the dressing.
In a large mixing bowl, combine the cooled bulgur wheat, cherry tomatoes, cucumber, parsley, mint, green onions, and golden raisins (if using).
Drizzle the dressing over the bulgur mixture and toss everything together until well coated.
Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired.
Chill the tabbouleh in the refrigerator for at least 20 minutes to allow the flavors to meld.
Serve cold or at room temperature as a side dish or light main course. Enjoy!
Nutrition Facts
Calories |
1310 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.7 g | 61% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2759 mg | 120% | |
| Total Carbohydrate | 206.9 g | 75% | |
| Dietary Fiber | 47.8 g | 171% | |
| Total Sugars | 41.9 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 820 mg | 63% | |
| Iron | 38.7 mg | 215% | |
| Potassium | 4291 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
