Tabbouleh

🕒 Prep: 15 min
🔥 Cook: 20 min
🍽 Serves: 4
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Tabbouleh is a fresh and vibrant Middle Eastern salad that's perfect for warm weather. With its bright flavors and healthy ingredients, it's a dish that celebrates the beauty of simplicity. Whether you're looking to elevate your lunch or add a refreshing side to your dinner table, this tabbouleh is a delightful choice.

Ingredients for Tabbouleh

Bulgur wheat is the heart of this salad, providing a nutty base that's both filling and nutritious. It soaks up the flavors beautifully. Fresh parsley offers a peppery, earthy taste that balances the salad. Fresh mint adds a cool, refreshing kick that makes each bite lively and exciting. Ripe tomatoes bring a juicy sweetness that complements the herbs. Cucumber adds a crisp texture and subtle freshness. Extra virgin olive oil is used for its rich, fruity flavor, which ties everything together. Fresh lemon juice provides a zesty tang that lifts the dish. Salt and black pepper enhance all the flavors, ensuring every ingredient shines. Lastly, green onions add a mild oniony sharpness that rounds out the salad.

Tips & Tricks

  • If you're short on time, use hot water to soak the bulgur — it speeds up the softening process.
  • For extra flavor, add a pinch of sumac or a dash of pomegranate molasses.
  • To maintain the freshness, chop your parsley and mint just before you're ready to mix everything together.

Serving Suggestions

Tabbouleh is wonderful served alongside grilled meats like chicken or lamb. It also pairs nicely with hummus and warm pita for a light vegetarian meal. For a Mediterranean feast, serve it with stuffed grape leaves and a side of tzatziki.

Frequently Asked Questions

Can I make tabbouleh ahead of time?
Yes, in fact, it tastes even better the next day as the flavors have more time to meld.
Is there a gluten-free alternative to bulgur?
You can substitute bulgur with quinoa for a gluten-free version.
How long will tabbouleh keep in the fridge?
It will stay fresh for about 2-3 days when stored in an airtight container.

Tabbouleh Recipe Walkthrough

Start by rinsing 1 cup of bulgur wheat under cold water. This helps to remove any dust or impurities. Place it in a bowl and cover it with water, letting it soak for about 20 minutes. You'll know it's ready when it's softened and slightly chewy. Drain the bulgur thoroughly and give it a gentle squeeze to get rid of any excess water.

Now, grab a large mixing bowl. Combine the drained bulgur with 1 bunch of chopped parsley, 1/2 bunch of chopped mint, 4 diced tomatoes, 1 diced small cucumber, and 3 chopped green onions. Make sure everything is evenly distributed for the best flavor.

In a small bowl, whisk together 1/4 cup of extra virgin olive oil, 1/4 cup of fresh lemon juice, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Pour this dressing over your salad and toss everything well to combine. This allows the bulgur to soak up all those delicious flavors.

For the best taste, let your tabbouleh sit in the refrigerator for at least 30 minutes before serving. This resting time allows the flavors to meld beautifully, making every bite a delight.

Why You'll Love This Recipe

  • Quick and easy to prepare, making it perfect for busy days.
  • Uses fresh herbs and vegetables for a burst of flavor and nutrition.
  • Perfect for meal prep since it tastes even better the next day.
  • Light yet satisfying, ideal for a healthy diet.
  • Versatile enough to pair with a variety of dishes.

Ingredients

1 cup bulgur wheat
1 bunch fresh parsley, finely chopped
1/2 bunch fresh mint, finely chopped
4 ripe tomatoes, diced
1 small cucumber, diced
1/4 cup extra virgin olive oil
1/4 cup fresh lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
3 green onions, chopped

Step-by-step Instructions

1. Rinse 1 cup bulgur wheat under cold water and let it soak in a bowl of water for 20 minutes until softened.
2. Drain the bulgur and squeeze out excess water.
3. In a large mixing bowl, combine the bulgur, 1 bunch of chopped parsley, 1/2 bunch of chopped mint, 4 diced ripe tomatoes, 1 diced small cucumber, and 3 chopped green onions.
4. In a small bowl, whisk together 1/4 cup extra virgin olive oil, 1/4 cup fresh lemon juice, 1 teaspoon salt, and 1/2 teaspoon black pepper.
5. Pour the dressing over the salad and toss well to combine.
6. Let the tabbouleh sit in the refrigerator for at least 30 minutes before serving to allow flavors to meld.

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