Tabouleh with Cucumber, Mint, and Goji Berries
- ½ cup coarse bulgur wheat
- ⅓ cup fresh lemon juice
- ¼ cup olive oil
- 1½ cups peeled, deseeded, and diced English cucumber
- 1 small shallot, sliced paper-thin
- 2 tablespoons goji berries
- kosher salt and freshly ground black pepper to taste
- 1/2 cup julienned mint leaves
- 1/4 cup julienned celery leaves
- Toss the bulgur, lemon juice, and olive oil together in a bowl; let lemon juice soak into the bulgur for 30 minutes.
- Stir the cucumber, shallot, and goji berries with the bulgur mixture; season with salt and pepper and toss. Soak again for 30 minutes more.
- Toss the mint and celery leaves with the salad to serve.
Bulgur does not require soaking in hot water prior to creating a dish with it. Instead let it macerate and expand in the dressing, which often is some combination of lemon juice and olive oil. In this recipe, the cucumber also provides adequate moisture.
What others are saying
Katie Hason says:
I love tabouli! I tried this rendition with cucumber and goji berries and it was delicious. Super healthy and satisfying.
Jessica Scott says:
I bought some goji berries on a whim from my local natural foods store, and tried them for the first time in this tabouleh. Overall I was pleased with the taste and texture. I love traditional tabouleh, so I was a bit apprehensive to try something so outside of the box, but surprisingly it works, it tastes really good.