Tabbouleh Recipe
Tabbouleh is a refreshing and healthy Middle Eastern salad made with fresh parsley, mint, bulgur wheat, and vegetables like tomatoes and cucumbers. Tossed in a zesty lemon and olive oil dressing, this vibrant salad is perfect as a side dish or a light meal on its own. Bursting with fresh flavors, Tabbouleh is a great way to incorporate nutritious ingredients into your diet.
Equipment
- Mixing bowls
- knife
- Cutting board
- Whisk
- Strainer or colander
Ingredients
- 1/2 cup bulgur wheat
- 1 cup boiling water
- 1 large bunch fresh parsley
- 1/4 cup fresh mint leaves
- 2 medium tomatoes
- 1 small cucumber
- 3 green onions
- 1/4 cup lemon juice
- 1/4 cup extra virgin olive oil
- salt and pepper
Instructions
- 1. Prepare the bulgur wheat:In a medium bowl, pour 1 cup of boiling water over the bulgur wheat. Let it sit for about 15-20 minutes until the bulgur is tender and has absorbed most of the water. Drain any excess water using a strainer and fluff the bulgur with a fork.2. Chop the herbs and vegetables:While the bulgur is soaking, finely chop the fresh parsley, mint, tomatoes, cucumber, and green onions. Set aside.3. Mix the salad:In a large mixing bowl, combine the soaked bulgur wheat with the chopped parsley, mint, tomatoes, cucumber, and green onions. Gently toss to combine all the ingredients.4. Make the dressing:In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.5. Combine and serve:Pour the dressing over the Tabbouleh and toss until everything is evenly coated. Taste and adjust the seasoning if needed. Let the salad sit for about 30 minutes in the fridge to allow the flavors to meld together. Serve chilled or at room temperature.
Notes
- Make it gluten-free: You can substitute quinoa for bulgur to make the recipe gluten-free.
- Adjust the lemon and olive oil: You can adjust the amount of lemon juice and olive oil to your preference. Some prefer a more tangy flavor, while others like a milder, more balanced dressing.
- Storage: Tabbouleh can be stored in the refrigerator for up to 2 days. The flavors will intensify as it sits, so it often tastes better the next day.
