Description
A refreshing and vibrant Middle Eastern salad made with fine bulgur, abundant fresh parsley and mint, juicy tomatoes, and a zesty lemon-olive oil dressing. Perfect as a side dish or light meal.
Ingredients
Scale
- 1 cup fine bulgur wheat
- 2 cups boiling water
- 4 cups finely chopped fresh parsley (about 2 large bunches)
- 1 cup finely chopped fresh mint (about 1 large bunch)
- 1 cup finely chopped ripe tomatoes (about 2 medium)
- 1/2 cup finely chopped red onion (about 1/2 medium)
- 1/4 cup extra virgin olive oil
- 1/3 cup fresh lemon juice (from about 2 lemons)
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- Optional: 1/4 cup finely chopped cucumber
- Optional: A pinch of red pepper flakes
Instructions
- 1. Prepare the Bulgur: In a medium bowl, combine the fine bulgur wheat and the boiling water. Stir briefly, then cover and let sit for 20-30 minutes until water is absorbed. Fluff with a fork and drain any excess moisture. Transfer to a large bowl.
- 2. Chop the Herbs and Vegetables: Finely chop the parsley, mint, tomatoes, red onion, and optional cucumber.
- 3. Combine: Add the chopped herbs and vegetables to the bowl with the bulgur.
- 4. Make the Dressing: Whisk together the olive oil, lemon juice, salt, and pepper in a small bowl.
- 5. Dress the Salad: Pour the dressing over the bulgur mixture and toss gently to combine.
- 6. Chill: Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
Store leftover tabbouleh in an airtight container in the refrigerator for up to 2-3 days. It is best served chilled or at room temperature and does not require reheating. Freezing is not recommended.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 8g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 3g