Tabbouleh with Roasted Peppers

Elevate your traditional tabbouleh with the rich, smoky flavors of roasted red peppers in this vibrant and fresh "Tabbouleh with Roasted Peppers" recipe. This Mediterranean-inspired dish combines tender bulgur wheat with a medley of finely chopped parsley, mint, scallions, and juicy tomatoes, while perfectly roasted peppers add a sweet, charred complexity. A simple lemon-olive oil dressing ties everything together with zesty brightness and a hint of seasoning. Quick to prepare with just 20 minutes of prep and minimal cooking time, this wholesome salad is perfect as a light meal, a satisfying side dish, or a refreshing addition to your next picnic or potluck. Bursting with color, flavor, and nutrients, this tabbouleh recipe is a delightful way to embrace healthy eating without compromising on taste!

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 cup bulgur wheat
• 1.5 cups water
• 2 red bell peppers
• 1 bunch parsley
• 0.5 bunch mint leaves
• 4 stalks scallions
• 2 medium tomatoes
• 3 tablespoons lemon juice
• 3 tablespoons extra-virgin olive oil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Preheat your oven to 450°F (230°C). Line a baking sheet with aluminum foil or parchment paper.

Step 2

Place the red bell peppers on the baking sheet. Roast them in the oven for about 10 minutes, turning them halfway through, until the skins are charred and blistered.

Step 3

Remove the roasted peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap to steam the peppers for 5 minutes. This will make the skins easier to peel.

Step 4

Meanwhile, rinse the bulgur wheat in a fine-mesh sieve under cold water. Place it in a large bowl and pour 1.5 cups of boiling water over it. Cover the bowl with a clean kitchen towel or plastic wrap and let it sit for 15 minutes, or until the bulgur is tender and has absorbed the water.

Step 5

Peel the skins off the roasted peppers once cool enough to handle. Remove the seeds and chop the peppers into small pieces. Set them aside.

Step 6

Finely chop the parsley and mint leaves. Trim the scallions and finely chop them as well. Dice the tomatoes into small cubes.

Step 7

Fluff the bulgur wheat with a fork and transfer it to a serving bowl. Add the chopped roasted peppers, parsley, mint, scallions, and diced tomatoes to the bowl.

Step 8

In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper. Pour the dressing over the tabbouleh and mix well to combine.

Step 9

Taste and adjust seasoning if needed. Serve chilled or at room temperature as a light meal or side dish.

Nutrition Facts

Serving size	(1255.1g)

Amount per serving	% Daily Value*
Calories	1165.5

Total Fat 45.3g	0%
Saturated Fat 6.4g	0%
Polyunsaturated Fat 0.3g
Cholesterol 0mg	0%
Sodium 1281.6mg	0%
Total Carbohydrate 176.6g	0%
Dietary Fiber 47.4g	0%
Total Sugars 18.6g
Protein 31.2g	0%

Vitamin D 0IU	0%
Calcium 396.7mg	0%
Iron 12.1mg	0%
Potassium 2559.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.9%

Protein: 10.1%

Carbs: 57.0%