Tabbouleh salad
Tabbouleh salad is a refreshing Middle Eastern dish made with bulgur, parsley, tomatoes, and a tangy lemon dressing. It's a versatile side that pairs well with grilled meats or can be enjoyed as a light meal.
Cook time 20 min
Prep time 15 min
Ingredients:
1 dash black pepper1/4 cup lemon juice
1 cup fresh parsley
2 cups onion
1 cup water
3/4 cup bulgur
2 cups tomatoes
2 tbsp olive oil
Tabbouleh is a refreshing and healthy Middle Eastern salad made with bulgur, fresh herbs, finely chopped vegetables, and a light, zesty lemon dressing. It's the perfect side dish for grilled meats, a delightful addition to a mezze platter, or a light standalone meal.
Instructions:
- In a medium saucepan, bring 1 cup of water to a boil.
- Remove from heat and stir in the 3/4 cup of bulgur. Cover the saucepan and let it sit for around 15-20 minutes until the bulgur has absorbed the water and is tender. If there is any excess water, drain it. Fluff the bulgur with a fork and let it cool to room temperature.
- While the bulgur is cooling, finely chop 2 cups of onions, 2 cups of tomatoes, and 1 cup of fresh parsley.
- In a large mixing bowl, combine the cooled bulgur, chopped onions, tomatoes, and parsley.
- In a small bowl or measuring cup, mix 1/4 cup of lemon juice, 2 tablespoons of olive oil, and a dash (1/10g) of black pepper.
- Pour the dressing over the bulgur and vegetable mixture.
- Gently toss all the ingredients together to thoroughly combine and coat the salad with the dressing.
- For the best flavor, cover the salad and let it chill in the refrigerator for at least 30 minutes to an hour before serving to allow the flavors to meld together.
- Serve the Tabbouleh salad cold or at room temperature as a side dish, appetizer, or as part of a mezze spread.
Tabbouleh is a simple yet flavorful salad that's both delicious and nutritious. With its fresh ingredients and easy preparation, it becomes a go-to recipe for anyone looking to enjoy a taste of Middle Eastern cuisine. Whether served as a side dish or enjoyed on its own, tabbouleh is sure to be a hit at your dining table.
Tabbouleh salad FAQ:
Soak the bulgur in boiling water for about 15-20 minutes until it absorbs the water and becomes tender. After soaking, fluff it with a fork and let it cool to room temperature.
Yes, Tabbouleh can be made ahead of time. It's best to let it chill in the refrigerator for at least 30 minutes to an hour before serving, which allows the flavors to meld.
Ripe, juicy tomatoes such as Roma or vine-ripened tomatoes are ideal for Tabbouleh due to their flavor and lower moisture content, which helps prevent the salad from becoming soggy.
Yes, you can substitute cooked quinoa for bulgur if you prefer a gluten-free option. Use the same amount of cooked quinoa as you would bulgur.
Leftover Tabbouleh can be stored in an airtight container in the refrigerator for up to 3 days. The salad may become soggy over time, so it's best to add extra fresh parsley and dressing before serving.
Tips:
- For the freshest and most vibrant taste, use ripe tomatoes and freshly picked parsley.
- Make sure to finely chop the vegetables and herbs for the best texture and flavor distribution.
- Let the salad sit for at least 30 minutes before serving to allow the flavors to meld together.
- Adjust the amount of lemon juice and olive oil to taste, depending on how tangy or rich you like your salad.
- If you prefer a gluten-free option, you can substitute bulgur with quinoa.
Nutrition per serving
6 ServingsCalories 90kcal
Protein 3.29g
Carbohydrates 20g
Fiber 3.91g
Sugar 3.93g
Fat 4.97g
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