Tabbouleh Potato Bowl
Tender, bite-sized potatoes are paired with the bright, herbaceous flavors of tabbouleh, and enhanced with ripe tomatoes, crisp cucumbers, and green onions. Dressed in a tangy olive oil and lemon dressing, this light and flavorful salad is perfect for a fun meal on the go!
Recipe Source: From Potato Goodness
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Categories
Ingredients
- 1/2 cup fine bulger (2 cups cooked)
- 1 cup water
- 3 Tbsp fresh lemon juice
- 1 garlic clove, grated
- 2 cups curly parsley, finely chopped
- 1/2 cup mint, finely chopped
- 2 Tbsp green onions, chopped
- 1 cup English cucumber, diced
- 1 cup tomatoes, cored and diced
- 1/2 tsp allspice
- 1 pound small yellow potatoes
- 1 Tbsp neutral oil
- 1 Tbsp za'atar
- salt and pepper, to taste
- Shredded chicken (optional)
Preparation
- Combine 1/2 cup of bulgur and 1 cup water in a pot. Bring to a boil, reduce heat to a simmer and cook covered until tender, about 12 minutes. Drain off any excess liquid and fluff with a fork.
- While the bulgur is cooking, prepare your potatoes. Add washed and quartered potatoes to a bowl with the oil and za’atar and toss to combine. Season with salt and pepper. Bake or air fry for 20 minutes at 400°F (205°C).
- While the potatoes are air frying, finely chop the parsley, mint, and green onions.
- Dice the cucumbers and tomatoes.
- To make the dressing, zest and juice the lemon into a bowl. Then add grated garlic, all spice, and combine. Pour the sauce mixture over the bulgur.
- Combine the seasoned bulgur, the chopped herbs, and the chopped produce. Pour over a bed of the za’atar potatoes and enjoy!
