Tabbouleh

Why You’ll Love This Recipe

• Fresh, bright, and full of herbal flavor.
• Light and refreshing side dish.
• Simple ingredients with vibrant taste.
• Perfect for warm weather meals.
• Pairs well with many Mediterranean dishes.
• Naturally nutritious and satisfying.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• fresh parsley, finely chopped
• fresh mint, chopped
• bulgur wheat
• tomatoes, diced
• green onions, finely sliced
• lemon juice
• olive oil
• salt
• black pepper

Directions

1. Place the bulgur wheat in a small bowl and cover it with warm water. Let it soak for about 10–15 minutes until softened.
2. Drain any excess water from the bulgur and set it aside.
3. Finely chop the fresh parsley and mint and place them in a large mixing bowl.
4. Add the diced tomatoes and sliced green onions to the bowl.
5. Stir in the softened bulgur wheat.
6. Drizzle the lemon juice and olive oil over the salad.
7. Season with salt and black pepper.
8. Toss everything gently until well combined.
9. Taste and adjust the seasoning if needed.
10. Let the salad rest for about 10 minutes before serving so the flavors can blend.

Servings and timing

Servings: 4 servings

Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes

Variations

• Add diced cucumber for extra crunch and freshness.
• Use quinoa instead of bulgur for a gluten-free option.
• Include finely chopped lettuce for additional texture.
• Add pomegranate seeds for a sweet and tangy twist.
• Mix in a small amount of garlic for extra flavor.

Storage/Reheating

Store leftover tabbouleh in an airtight container in the refrigerator for up to 2 days.

Before serving again, stir the salad and adjust the lemon juice or olive oil if needed, as the ingredients may absorb the dressing.

Tabbouleh is best enjoyed fresh and does not require reheating.

Freezing is not recommended because the fresh herbs and vegetables may lose their texture.

FAQs

What is tabbouleh?

Tabbouleh is a Middle Eastern herb salad made primarily with parsley, tomatoes, bulgur, lemon juice, and olive oil.

Is tabbouleh served warm or cold?

It is typically served chilled or at room temperature.

Can I make tabbouleh without bulgur?

Yes, you can omit the bulgur or replace it with quinoa for a gluten-free version.

Why is parsley the main ingredient?

Parsley provides the fresh, bright flavor that defines traditional tabbouleh.

Can I prepare tabbouleh ahead of time?

Yes, it can be prepared a few hours ahead and kept refrigerated until serving.

What dishes pair well with tabbouleh?

It pairs well with grilled meats, hummus, falafel, and warm pita bread.

Can I add more vegetables?

Yes, cucumber or bell peppers can be added for extra texture.

How do I keep tabbouleh from becoming watery?

Use firm tomatoes and remove excess seeds before dicing.

What type of bulgur should I use?

Fine bulgur works best because it softens quickly and blends well with the herbs.

Can I add extra lemon juice?

Yes, lemon juice can be adjusted to taste depending on how tangy you prefer the salad.

Conclusion

Tabbouleh is a fresh, light, and flavorful salad that highlights the vibrant taste of herbs and simple ingredients. With its refreshing lemon dressing and crisp vegetables, it makes a perfect side dish for Mediterranean meals or a healthy addition to any table. Easy to prepare and full of natural flavor, tabbouleh is a timeless recipe that brings brightness and balance to any meal.

Tabbouleh

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Tabbouleh is a fresh and vibrant Middle Eastern herb salad made with parsley, tomatoes, bulgur, and a bright lemon olive oil dressing. This light and refreshing dish is packed with herbs and pairs perfectly with Mediterranean meals.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings
• Category: Salad
• Method: No Cook
• Cuisine: Middle Eastern
• Diet: Vegan

Ingredients

• 2 cups fresh parsley, finely chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup bulgur wheat
• 1 cup tomatoes, diced
• 3 green onions, finely sliced
• 3 tablespoons lemon juice
• 3 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

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Instructions

1. Place the bulgur wheat in a small bowl and cover it with warm water. Let it soak for 10–15 minutes until softened.
2. Drain any excess water from the bulgur and set aside.
3. Finely chop the fresh parsley and mint and place them in a large mixing bowl.
4. Add the diced tomatoes and sliced green onions.
5. Stir in the softened bulgur wheat.
6. Drizzle the lemon juice and olive oil over the salad.
7. Season with salt and black pepper.
8. Toss gently until everything is evenly combined.
9. Taste and adjust seasoning if needed.
10. Let the salad rest for about 10 minutes before serving to allow the flavors to blend.

Notes

• Use fine bulgur for the best texture and quick soaking.
• Diced cucumber can be added for extra freshness and crunch.
• Quinoa can replace bulgur for a gluten-free variation.
• Remove excess tomato seeds to keep the salad from becoming watery.
• Tabbouleh tastes best when served fresh or within 1–2 days of preparation.

Nutrition

• Serving Size: 1 serving
• Calories: 160 kcal
• Sugar: 3 g
• Sodium: 220 mg
• Fat: 11 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 8.5 g
• Trans Fat: 0 g
• Carbohydrates: 14 g
• Fiber: 3 g
• Protein: 3 g
• Cholesterol: 0 mg