Super Savory Tabbouleh Recipe

Super Savory Tabbouleh Recipe

Side Dish
Prep Time: 
Cook time: 
Olive Oil
2 (14.5oz)
Cans fire roasted diced tomatoes
1 Pkg
Aneto chicken broth
1 Tbsp
Tomato paste
½ Tsp
Chili powder
½ Tsp
Onion powder
1 Tsp
15.5 Oz
Canned black beans, drained and rinsed
1 ½ Cups corn kernels
3 Cups
Rotisserie Chicken, pulled or diced
Salt And Pepper
2 Cups
Cooked Matiz paella rice

1 ½ cup Aneto Vegetable Broth

2 garlic cloves, peeled and minced

1 cup bulgur

¾ cup tomatoes, chopped

¾ cup cucumbers, chopped

¾ cup fresh parsley, chopped

½ cup fresh mint, chopped

½ cup fresh scallions, chopped

2 tablespoons lemon juice

2 tablespoons olive oil

Salt and pepper to taste

  1. Place broth and garlic in a medium saucepan and bring to a boil over high heat.
  2. Once boiling, stir in the bulgur, remove from the heat, cover, and set aside for 10-12 minutes or until fluffy and tender. Set the cooked bulgur aside to cool, uncovered, before transferring to the refrigerator to cool completely.
  3. Once cooled, place bulgur, tomatoes, cucumbers, parsley, mint, scallions, lemon juice, and olive oil in a large bowl, stir to combine. Season to taste with salt and pepper.
  4. Chill until ready to serve.
sliced carrots

About this recipe

This incredibly savory tabbouleh salad is made all the more tasty, thanks to Aneto’s Vegetable Broth. We were able to flavorfully infuse the bulgur in this recipe by steeping it in broth instead of just plain water.

Adding all that Aneto goodness to saturate every bite. This excellent side dish will easily become your go-to for all your Mediterranean feasts going forward!

Chiveschopped celery