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Turkey tabbouleh

3
Points®
Total Time
45 min
Prep
15 min
Serves
6
Difficulty
Easy
This recipe is wonderfully versatile. It hits the spot at a summer picnic, and is just as welcome a few days after Thanksgiving as a way to transform leftover turkey into a bright, fresh meal. Bulgur is the base for this dish, along with the diced turkey breast. Crisp seedless cucumber, scallions, and sweet grape tomatoes add healthy crunch and flavor, and plenty of chopped parsley and mint give the dish a pop of herbal deliciousness. Fresh lemon juice and olive oil help bring all the flavors together. If you don't have turkey, feel free to substitute any protein you have on hand, or leave out the protein and enjoy this as a vegetarian dish.

Ingredients

Uncooked bulgur

1 cup(s)

Water

1½ cup(s), boiling

Cooked turkey breast without skin

¾ pound(s), diced

English cucumber

1 medium, cut into 1/2-inch dice

Grape tomatoes

2 cup(s), (1 pint), halved

Scallions

1 cup(s), chopped, thinly sliced (about 1 bunch)

Fresh parsley

1 cup(s), flat-leaf chopped (about 1 bunch)

Fresh mint leaves

½ cup(s), chopped

Fresh lemon juice

⅓ cup(s)

Extra virgin olive oil

1 Tbsp

Table salt

1 tsp

Black pepper

¼ tsp

Instructions

  1. Put bulgur in medium bowl and pour boiling water over. Cover bowl with piece of plastic wrap; let bulgur stand until liquid is absorbed and bulgur is tender, about 15 minutes. Transfer bulgur to sieve and set over same bowl; with back of wooden spoon, press out excess water and discard.
  2. Transfer bulgur to serving bowl. Add turkey, cucumber, tomatoes, scallions, parsley, and mint; toss until mixed.
  3. To make dressing, combine lemon juice, oil, salt, and pepper in small jar with tight fitting lid; shake until blended well. Drizzle dressing over bulgur mixture and toss until coated evenly.
  4. Per serving: about 1 2/3 cups

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