Tabbouleh is a classic Middle Eastern salad known for its bright, herbaceous flavors and healthy ingredients. Featuring a base of fresh parsley, with accents of mint, bulgur, and juicy tomatoes, it’s a dish that’s as nutritious as it is delicious. Traditionally served as part of a mezze platter, tabbouleh pairs beautifully with hummus, pita bread, and grilled meats.
Equipment:
- Large mixing bowl
- Knife and cutting board
- Citrus juicer
- Measuring cups and spoons
- Spoon for mixing
Ingredients:
- ½ cup fine bulgur wheat
- 1 cup boiling water
- 2 large bunches of fresh parsley (about 2 cups, finely chopped)
- ½ cup fresh mint leaves (finely chopped)
- 3–4 medium tomatoes (diced)
- 1 small cucumber (optional, diced)
- 4 green onions (thinly sliced)
- ¼ cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice (or to taste)
- Salt and pepper to taste
Instructions:
- Prepare the Bulgur:
Place the bulgur wheat in a large bowl and pour the boiling water over it. Cover and let it sit for 10–15 minutes until softened. Fluff with a fork to separate the grains. - Chop the Herbs and Vegetables:
While the bulgur soaks, finely chop the parsley, mint, tomatoes, cucumber (if using), and green onions. - Combine Ingredients:
Add the parsley, mint, tomatoes, cucumber, and green onions to the bowl with the fluffed bulgur. - Season the Salad:
Drizzle the olive oil and lemon juice over the mixture. Add a generous pinch of salt and pepper. Toss gently to combine, ensuring all the ingredients are evenly coated. - Taste and Adjust:
Taste the salad and adjust seasoning with more lemon juice, salt, or pepper as needed. - Chill and Serve:
Refrigerate the tabbouleh for at least 30 minutes to allow the flavors to meld. Serve cold or at room temperature.
Tips:
- Use the freshest herbs possible for the best flavor.
- For a gluten-free version, substitute bulgur with quinoa.
- Letting the salad sit for an hour or more enhances the flavors.
Tabbouleh is a refreshing and versatile dish that celebrates the flavors of the Mediterranean. Whether served as a side or a standalone salad, its bright, citrusy notes and wholesome ingredients make it a crowd-pleasing favorite. Enjoy it alongside grilled meats, falafel, or as part of a mezze spread for a delightful culinary experience!
Tabbouleh Recipe
Equipment
- Large mixing bowl
- Knife and cutting board
- Citrus juicer
- Measuring cups and spoons
- Spoon for mixing
Ingredients
- ½ cup fine bulgur wheat
- 1 cup boiling water
- 2 large bunches of fresh parsley about 2 cups, finely chopped
- ½ cup fresh mint leaves finely chopped
- 3 –4 medium tomatoes diced
- 1 small cucumber optional, diced
- 4 green onions thinly sliced
- ¼ cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice or to taste
- Salt and pepper to taste
Instructions
- Prepare the Bulgur:
- Place the bulgur wheat in a large bowl and pour the boiling water over it. Cover and let it sit for 10–15 minutes until softened. Fluff with a fork to separate the grains.
- Chop the Herbs and Vegetables:
- While the bulgur soaks, finely chop the parsley, mint, tomatoes, cucumber (if using), and green onions.
- Combine Ingredients:
- Add the parsley, mint, tomatoes, cucumber, and green onions to the bowl with the fluffed bulgur.
- Season the Salad:
- Drizzle the olive oil and lemon juice over the mixture. Add a generous pinch of salt and pepper. Toss gently to combine, ensuring all the ingredients are evenly coated.
- Taste and Adjust:
- Taste the salad and adjust seasoning with more lemon juice, salt, or pepper as needed.
- Chill and Serve:
- Refrigerate the tabbouleh for at least 30 minutes to allow the flavors to meld. Serve cold or at room temperature.
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