Spicy Tabbouleh
Elevate your salad game with this vibrant and zesty Spicy Tabbouleh recipe, a bold twist on the classic Middle Eastern dish. Packed with fresh parsley, mint, juicy tomatoes, and crisp cucumber, this healthy tabbouleh is given a fiery kick from minced red chili and a dash of cayenne pepper. Perfectly tender bulgur wheat soaks up a tangy dressing of lemon juice and olive oil, creating a refreshing yet spicy medley of flavors. Garnished with optional pomegranate arils for a touch of sweetness, this colorful dish doubles as a light main course or a flavorful side for any meal. Ready in just 30 minutes, Spicy Tabbouleh is a must-try for spice lovers seeking a fresh, wholesome dish.
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Recipe Information
Ingredients
- 1 cup fine bulgur wheat
- 1 cup boiling water
- 1.5 cups parsley, finely chopped
- 0.5 cup mint leaves, finely chopped
- 2 tomatoes, diced small
- 1 cucumber, diced small
- 3 green onions, thinly sliced
- 1 red chili, finely minced
- 0.25 cup lemon juice
- 0.25 cup olive oil
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon ground cayenne pepper or chili powder
- 0.25 cup pomegranate arils (optional garnish)
Instructions
Place the bulgur wheat in a large, heatproof bowl. Pour the boiling water over the bulgur, cover, and let it sit for 10 minutes to absorb the liquid.
While the bulgur is soaking, finely chop the parsley and mint leaves, and dice the tomatoes and cucumber into small pieces. Thinly slice the green onions and finely mince the red chili.
Once the bulgur is ready, fluff it with a fork to separate the grains and let it cool slightly to room temperature.
Add the parsley, mint, tomatoes, cucumber, green onions, and minced red chili to the bowl with the bulgur. Mix gently but thoroughly.
In a small bowl, whisk together the lemon juice, olive oil, salt, black pepper, and cayenne pepper until fully combined.
Pour the dressing over the tabbouleh mixture and toss well to ensure everything is evenly coated.
Taste and adjust seasoning as needed. Add more lemon juice, salt, or cayenne pepper for extra spice, if desired.
Transfer the spicy tabbouleh to a serving dish and garnish with pomegranate arils, if using.
Serve chilled or at room temperature as a side dish or light main course.
Nutrition Facts
Calories |
1481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.2 g | 81% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2652 mg | 115% | |
| Total Carbohydrate | 212.8 g | 77% | |
| Dietary Fiber | 58.9 g | 210% | |
| Total Sugars | 24.1 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1114 mg | 86% | |
| Iron | 49.8 mg | 277% | |
| Potassium | 5829 mg | 124% | |
*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.
