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Ratatouille Tabbouleh Salad
Ratatouille Tabbouleh Salad
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Prep Time:
20 minutes
Total Time:
1 hour
Satisfying bulgur salad with colorful veggies, perfect as a side or main dish.
Ingredients:
  • 1 cup uncooked quick-cooking bulgur
  • 1 1/2 teaspoons salt
  • 2 cups boiling water
  • 1 tablespoon olive or vegetable oil
  • 1 cup finely sliced zucchini
  • 1 cup finely sliced yellow summer squash
  • 1 cup finely chopped red onion
  • 1 cup halved grape tomatoes
  • 1/2 cup chopped fresh Italian (flat-leaf) parsley
  • 3 tablespoons balsamic vinegar
Instructions:
  • Place the bulgur and 1/2 teaspoon of salt in a medium bowl. Cover with boiling water and let it stand for 1 hour. Afterward, make sure to drain any excess liquid from the bulgur.
  • In a 10-inch nonstick skillet over medium-high heat, heat oil. Add zucchini, yellow squash, onion, tomatoes, and 1/2 teaspoon salt. Cook for about 6 minutes, stirring frequently, until vegetables are tender.
  • Combine the vegetable mixture, bulgur, parsley, vinegar, and remaining 1/2 teaspoon salt in a large bowl.

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