Tabbouleh with grilled sausages recipe

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  • Yield: 4 Servings
  • Total Time: 1 Hour


For the Tabbouleh
  • 2 cups low-sodium chicken or vegetable broth
  • 1 cup quick-cooking bulgur wheat, such as Bob’s Red Mill
  • 2 Tablespoons olive oil
  • 2 lemon juice
  • 2 medium tomatoes, chopped
  • ½ bunch fresh flat-leaf parsley, leaves finely chopped
  • ½ teaspoon kosher salt
  • 4 fresh Italian sausage links (any variety)
  • Serve with leftover hummus, baba ganoush, or roasted red peppers
How to Make It
    For the Tabbouleh
  1. Bring the broth to a boil in a large saucepan. Pour in the bulgur, cover, remove from the heat, and let sit for 1 hour; drain.
  2. Combine the bulgur, olive oil, and lemon juice in a large serving bowl. Mix in the tomato, parsley, and onion. Season with the salt.
  3. For the Sausages
  4. Preheat an outdoor grill.
  5. Grill the sausages, turning occasionally, until cooked through.

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