Finally, a no-bake recipe! Nothing to do on the stove top, nothing to go inside the oven -- tabbouleh is just all about chopping.
Chop up some parsley.
Add in chopped tomatoes, green onions, and mint leaves.
Add in bulgar, which is a type of wheat. The bulgar needs to be soaked in water for about half an hour before hand (so that it plumps up) but be sure to completely dry it before adding it in to the rest of the salad.
Mix in olive oil and fresh lemon juice and serve on top of a bed of romaine lettuce.
This was great and light and made a really lovely main entree dinner salad, though I'll also enjoy it as lunch leftovers. I had never been all that into tabbouleh before because I felt it had too much grain -- this has a much higher percentage of greens to grains, so it felt like a salad with a little extra texture.
lemon -- $.89
green onions -- $.59
tomato -- $.90
bulgur -- $2.99 (tons leftover)
mint -- $1.99 (I used about half the packet)
romaine lettuce -- $1.83
Total Cost of Tabbouleh: $9.19
($2.30 per serving)