Tabbouleh Salad (Tabouli)
Fresh and flavorful tabbouleh salad made with bulgur wheat, finely chopped herbs, crisp vegetables and a simple lemon dressing. A classic Middle Eastern side dish that gets better the longer it sits.
Servings: 6
Ingredients
- 1 cup uncooked bulgur wheat rinsed and drained
- 1 cup boiling water
- 1 bunch fresh parsley finely chopped (about 1 ½ - 2 cups)
- ½ cup fresh mint finely chopped
- 1 cup cherry tomatoes finely chopped
- ½ cup cucumber finely chopped
- 3 green onions finely chopped
- juice from 1 lemon about ¼ cup
- ¼ cup extra virgin olive oil
- ½ teaspoon sea salt plus more to taste
- ¼ teaspoon pepper plus more to taste
- ⅛ teaspoon allspice optional
Instructions
- Soak the bulgur wheat according to the package directions, until it has softened. Drain out any excess water, if needed.1 cup uncooked bulgur wheat, 1 cup boiling water
- While bulgur wheat is soaking, finely chop veggies and herbs.1 bunch fresh parsley, ½ cup fresh mint, 1 cup cherry tomatoes, ½ cup cucumber, 3 green onions
- In a large bowl, combine soaked bulgur, parsley, mint, tomatoes, cucumber, green onions, lemon juice, olive oil, sea salt, pepper and allspice, if using.juice from 1 lemon, ¼ cup extra virgin olive oil, ½ teaspoon sea salt, ¼ teaspoon pepper, ⅛ teaspoon allspice
- Taste and add more salt or pepper if necessary.
- Serve chilled or at room temperature. Store covered in the fridge for up to one week.
Notes
- Make ahead: This salad gets better as it sits. Make it at least 30 minutes before serving or even the night before for the best flavor.
- Storage: Store in an airtight container in the fridge for up to 4 to 5 days.
Nutrition
Serving: 1/6 recipe | Calories: 180kcal | Carbohydrates: 21g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 214mg | Potassium: 71mg | Fiber: 7g | Sugar: 2g