Tabbouleh is a popular Middle Eastern salad made mostly of finely chopped parsley, diced tomatoes, mint, onion, and bulgur wheat, seasoned with fresh lime juice and olive oil.
The traditional tabbouleh is made with wheat bulgur, but you can use any other grains such as quinoa, couscous or pastas.
Some variations of Tabbouleh salad use lettuce or semolina instead of bulgur. Its popularity has grown in Western cultures and it is traditionally served as part of a mezze.
- Large bowl
- Cutting board
- Sharp knife
- 1 cup bulgur wheat
- 2 juice of large lemons
- 1 small red onion (finely diced)
- ½ cup extra virgin olive oil
- 3 medium tomatoes (diced)
- 2 cups fresh flat parsley (chopped)
- ¼ tsp sea salt
- fresh ground pepper
- First, rinse and drain the bulgur wheat.
- In a large bowl combine all the ingredients with the bulgur wheat.
- Stir well to mix it and cover it and leave it in the fridge for 2-3 hours