Tabbouleh salad

Time 45 minutes
Yields Serves 4
Tabbouleh salad



Combine the lemon juice, shallot and salt and pepper to taste in a medium mixing bowl. Slowly whisk in the oil. Set aside.

Mixed greens


Combine the greens, parsley, mint, dill, chives and basil. Toss with 2 tablespoons of the dressing or to taste.



Place the bulgur in a large bowl. Mix in the stock. Cover and let stand until the bulgur is tender and the water is absorbed, 1 hour. Let cool 30 minutes.


Mix in the cucumber, parsley, mint, lemon juice, one-fourth cup of oil and salt and pepper to taste.


Heat a skillet over medium heat and cook the onion in the remaining 2 teaspoons of oil for 1 minute. Add the carrots and cook 2 minutes. Add the tomatoes and cook 1 minute more. Add the vegetables to the bulgur and toss together. Spoon into the center of each of 4 plates and surround with the mixed greens.

Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.