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Tabbouleh Recipe

Fresh and vibrant, this tabbouleh recipe combines parsley, mint, tomatoes, bulgur, and lemon juice for a refreshing Mediterranean salad that’s perfect as a side dish or light meal.
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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.