Tabbouleh with Roasted Peppers
Elevate your traditional tabbouleh with the rich, smoky flavors of roasted red peppers in this vibrant and fresh "Tabbouleh with Roasted Peppers" recipe. This Mediterranean-inspired dish combines tender bulgur wheat with a medley of finely chopped parsley, mint, scallions, and juicy tomatoes, while perfectly roasted peppers add a sweet, charred complexity. A simple lemon-olive oil dressing ties everything together with zesty brightness and a hint of seasoning. Quick to prepare with just 20 minutes of prep and minimal cooking time, this wholesome salad is perfect as a light meal, a satisfying side dish, or a refreshing addition to your next picnic or potluck. Bursting with color, flavor, and nutrients, this tabbouleh recipe is a delightful way to embrace healthy eating without compromising on taste!
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Recipe Information
Ingredients
- 1 cup bulgur wheat
- 1.5 cups water
- 2 red bell peppers
- 1 bunch parsley
- 0.5 bunch mint leaves
- 4 stalks scallions
- 2 medium tomatoes
- 3 tablespoons lemon juice
- 3 tablespoons extra-virgin olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 450°F (230°C). Line a baking sheet with aluminum foil or parchment paper.
Place the red bell peppers on the baking sheet. Roast them in the oven for about 10 minutes, turning them halfway through, until the skins are charred and blistered.
Remove the roasted peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap to steam the peppers for 5 minutes. This will make the skins easier to peel.
Meanwhile, rinse the bulgur wheat in a fine-mesh sieve under cold water. Place it in a large bowl and pour 1.5 cups of boiling water over it. Cover the bowl with a clean kitchen towel or plastic wrap and let it sit for 15 minutes, or until the bulgur is tender and has absorbed the water.
Peel the skins off the roasted peppers once cool enough to handle. Remove the seeds and chop the peppers into small pieces. Set them aside.
Finely chop the parsley and mint leaves. Trim the scallions and finely chop them as well. Dice the tomatoes into small cubes.
Fluff the bulgur wheat with a fork and transfer it to a serving bowl. Add the chopped roasted peppers, parsley, mint, scallions, and diced tomatoes to the bowl.
In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper. Pour the dressing over the tabbouleh and mix well to combine.
Taste and adjust seasoning if needed. Serve chilled or at room temperature as a light meal or side dish.
Nutrition Facts
Calories |
1166 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.3 g | 58% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1282 mg | 56% | |
| Total Carbohydrate | 176.6 g | 64% | |
| Dietary Fiber | 47.4 g | 169% | |
| Total Sugars | 18.6 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 397 mg | 31% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2559 mg | 54% | |
*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.
