Mediterranean Tabbouleh

It’s Foodie Friday! Today we have a recipe for a flavorful Mediterranean inspired grain salad for you. It features bulgur wheat, a quick cooking staple of Middle Eastern cuisine. Bulgur, a high fiber whole grain, is kinda like barley, with less chew. This is a great picnic or potluck dish as it’s best at room temperature.

Mediterranean Tabbouleh

1 Cup bulgur
1 eggplant, peeled and finely diced
1/3 Cup plus a couple Tbsp extra virgin olive oil, divided
1 cucumber, finely diced
3 small tomatoes, finely diced
juice from 2 lemons
1 bunch fresh parsley, leaves finely chopped, stems discarded
1/4 Cup finely chopped fresh oregano (optional, or use a little dried oregano on the eggplant instead)
4 oz crumbled feta cheese

Preheat oven to 350. Cook bulgar according to package directions and let cool.

Place diced eggplant on a rimmed baking sheet, drizzle with a couple tablespoons of olive oil and sprinkle with salt and pepper. If not using fresh oregano, you may sprinkle eggplant with a little dried oregano. Roast eggplant until browned and tender, about 20 mins or so, flipping occasionally. Cool.

Combine cooked, cooled bulgar with cooled eggplant, cucumber, tomato, lemon juice, parsley, and oregano. Pour remaining olive oil and lemon juice over top. Add crumbled feta, mix to combine. Serve at room temperature or cold. Keeps in the fridge up to a few days.


You might also like: Butternut Quinoa Salad


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