Roasted Pepper Tabbouleh Recipe

Name: Roasted Pepper Tabbouleh
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 oz. bulgur; 1 tsp. lemon zest; 1/2 c. fresh lemon juice; 1/4 c. extra-virgin olive oil; 3/4 tsp. salt; 1/2 tsp. Freshly ground black pepper; .⅓ tsp. ground allspice; 1 c. Parsley; 13 c. mint or basil; 3 green bell peppers; 1 can chickpeas; 1 large tomato

Servings: persons

8 oz. bulgur
1 tsp. lemon zest
1/2 c. fresh lemon juice
1/4 c. extra-virgin olive oil
3/4 tsp. salt
1/2 tsp. Freshly ground black pepper
.⅓ tsp. ground allspice
1 c. Parsley
13 c. mint or basil
3 green bell peppers
1 can chickpeas
1 large tomato

1
In large bowl, combine bulgur and 3 1/2 cups boiling water.
2
Let stand at room temperature 30 minutes, or until softened.
3
Pour into large strainer lined with kitchen towel and squeeze bulgur dry.
4
Meanwhile, in large bowl, whisk together lemon zest, lemon juice, oil, salt pepper, and allspice.
5
Stir in parsley and mint.
6
Add bulgur and toss to combine.
7
Add roasted peppers, chick-peas, and tomato and toss again.
8
Serve chilled or at room temperature.

527

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 oz. bulgur, 1 tsp. lemon zest, 1/2 c. fresh lemon juice, 1/4 c. extra-virgin olive oil, and more.

Yes, Roasted Pepper Tabbouleh falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Pepper Tabbouleh

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