Tabbouleh & Hummus Mezze Plate
Bright, herb-packed tabbouleh (more parsley than grain, the way it should be) served mezze-style with hummus, crunchy veggies and warm pita.
Diet swaps
- Gluten-free: Use gluten-free bread, wraps or buns. Use rice or quinoa instead of farro, bulgur or barley.
Check labels on packaged foods if you have an allergy or celiac disease.
Ingredients
- 1/3 cup Fine bulgur
- 3 bunches Flat-leaf parsley, finely chopped
- 1/2 cup Fresh mint, chopped
- 3 Tomatoes, finely diced
- 4 Green onions, sliced
- 3 tbsp Extra-virgin olive oil
- 2 Lemons
- 1 cup Hummus
- 2 Whole-wheat pitas
- 1 Cucumber, sliced into spears
Directions
- Soak bulgur in the juice of 1 lemon plus 2 tbsp hot water for 15 minutes.
- Toss with parsley, mint, tomatoes and green onions.
- Dress with olive oil, the remaining lemon juice and salt; let sit 5 minutes.
- Serve each plate with 1/4 cup hummus, half a warm pita and cucumber spears.
Calorie breakdown
Per serving: tabbouleh 190 · hummus 100 · pita 85 · cucumber 10
Helpful for this recipe
Fine bulgur wheatShop on Amazon →Herb scissorsShop on Amazon →How to choose real extra virgin olive oilRead the guide →Our guide to safe, non-toxic cookwareSee picks →