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Tabbouleh salad

Tabbouleh Salad

This Middle Eastern Tabbouleh salad is so quick and easy to prepare!  
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Prep Time 20 minutes
Chill Time: 30 minutes
Total Time 50 minutes
Servings: 6
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup fine bulgur wheat
  • 4 cups fresh flat-leaf parsley finely chopped (minimum)
  • ½ cup fresh mint finely chopped
  • 3 medium ripe tomatoes finely diced
  • 1 small red onion finely diced
  • Juice of 2 large lemons
  • ½ cup extra virgin olive oil
  • ¼ tsp sea salt or to taste
  • Freshly ground black pepper to taste

Equipment

  • Large bowl
  • Cutting board
  • Sharp knife

Method
 

  1. Place the bulgur wheat in a bowl and rinse briefly under cold water. Drain well.
  2. Cover the bulgur with hot water and let it soak for 15–20 minutes, or until tender. Drain any excess liquid and fluff with a fork.
  3. Finely chop the parsley, mint, tomatoes, and red onion.
  4. Add the prepared vegetables and herbs to a large mixing bowl.
  5. Add the soaked bulgur, lemon juice, olive oil, salt, and black pepper.
  6. Toss everything together until well combined.
  7. Taste and adjust the seasoning, lemon juice, or olive oil as needed.
  8. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to blend.
  9. Serve chilled or slightly cool.

Notes

If you do not have bulgur wheat you can use quinoa or couscous.
  • Traditional tabbouleh is primarily a parsley salad, not a grain salad.
  • Fine bulgur wheat works best for authentic texture.
  • For the freshest flavor, use freshly squeezed lemon juice.
  • Tabbouleh can be made several hours ahead and often tastes even better after chilling.
  • For a gluten-free version, substitute the bulgur wheat with cooked and cooled quinoa.