Tabbouleh
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.
- 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
Instructions
- Place the bulgur wheat in a small bowl and cover it with warm water. Let it soak for 10–15 minutes until softened.
- Drain any excess water from the bulgur and set aside.
- Finely chop the fresh parsley and mint and place them in a large mixing bowl.
- Add the diced tomatoes and sliced green onions.
- Stir in the softened bulgur wheat.
- Drizzle the lemon juice and olive oil over the salad.
- Season with salt and black pepper.
- Toss gently until everything is evenly combined.
- Taste and adjust seasoning if needed.
- 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
Find it online: https://thefamilycooking.com/tabbouleh/
