Ingredients

Scale

1/2 cup bulgur wheat
2 cups fresh parsley, chopped
1 cup fresh mint leaves, chopped
1/2 cup cucumber, diced
1/2 cup tomatoes, diced
2 tablespoons olive oil
1 lemon, juiced
Salt and pepper, to taste
4 large eggs

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Instructions

Rinse bulgur wheat under cold water and drain.
Combine chopped parsley, mint, cucumber, and tomatoes in a bowl.
In a small bowl, whisk olive oil, lemon juice, salt, and pepper.
Toss the dressing into the herb mixture.
Bring water to a gentle simmer and poach eggs until whites are set (3-4 minutes).
Top the tabbouleh with poached eggs and serve.

Notes

For meal prep, refrigerate the tabbouleh for up to 24 hours.
Substitute quinoa or farina for bulgur wheat if preferred.
Use fresh lemon juice for optimal flavor unpredictability from store-bought alternatives.

Author: Mark
Prep Time: 20
Cook Time: 10
Category: Mediterranean Mornings
Method: Poaching, Chopping
Cuisine: Mediterranean
Diet: Vegetarian

Nutrition

Serving Size: 1 bowl (1 serving)
Calories: 380
Sugar: 1g
Sodium: 300mg
Fat: 22g
Saturated Fat: 3g
Carbohydrates: 30g
Fiber: 4g
Protein: 18g
Cholesterol: 240mg