Broad bean tabbouleh salad

Broad Bean Tabbouleh Salad

This Broad Bean Tabbouleh Salad is a refreshing twist on the classic Middle Eastern dish. Packed with vibrant flavors from fresh herbs, juicy tomatoes, and zesty lemon, this salad is elevated with the addition of tender broad beans. It’s a perfect side dish for any meal or a light, healthy lunch on its own.

Serving Size and Yield

Serves approximately 4 people.

Preparation and Cooking Time

Preparation Time: 20 minutes

Cooking Time: 5 minutes

Total Time: 25 minutes

Ingredients

• 1 cup bulgur wheat
• 1 1/2 cups boiling water
• 1 cup broad beans, shelled
• 1 cup cherry tomatoes, quartered
• 1/2 cup fresh parsley, finely chopped
• 1/4 cup fresh mint, finely chopped
• 1/4 cup red onion, finely diced
• 1/4 cup olive oil
• Juice of 1 lemon
• Salt and pepper to taste

Instructions

1. Prepare the bulgur wheat by placing it in a large bowl. Pour the boiling water over it, cover, and let it sit for about 10 minutes until the water is absorbed and the bulgur is tender. Fluff with a fork.
2. Cook the broad beans in a small pot of boiling water for 3-5 minutes until tender. Drain and rinse under cold water to cool. Remove the outer skins if desired.
3. Combine the cooked bulgur, broad beans, cherry tomatoes, parsley, mint, and red onion in a large mixing bowl.
4. Whisk together the olive oil, lemon juice, salt, and pepper in a small bowl.
5. Pour the dressing over the salad and toss gently to combine all ingredients.
6. Serve immediately or refrigerate for up to 2 hours to allow the flavors to meld.

Additional Notes

For a gluten-free version, substitute bulgur wheat with quinoa. You can also add crumbled feta cheese for extra flavor. Adjust the amount of lemon juice and olive oil to taste.

Nutritional Information

Per serving: Approximately 250 calories, 10g fat, 35g carbohydrates, 8g protein, 6g fiber.

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