Tabbouleh
Tabbouleh is a refreshing Middle Eastern salad made with bulgur, fresh parsley, cucumber, and a zesty lemon dressing. Packed with vibrant ingredients, it’s perfect as a light side dish or salad.
Cook time 3 min
Prep time 20 min
Ingredients:
1 cup bulgur2 cups fresh parsley
1 cucumber
1/2 cup onion
1/3 cup olive oil
1/3 cup lemon juice
5 dash black pepper
1 tbsp spearmint
1/2 tsp salt
1 garlic clove
2 tomatoes
Tabbouleh is a classic Middle Eastern salad known for its fresh flavors and vibrant ingredients. This recipe combines bulgur, parsley, cucumber, onions, tomatoes, and a zesty lemon dressing for a refreshing side dish that's perfect for any occasion. Whether you're looking to explore new cuisines or simply want a light and healthy option, tabbouleh is a wonderful choice.
Instructions:
- Rinse 1 cup of bulgur under cold water.
- Place the rinsed bulgur in a large bowl.
- Pour 2 cups of boiling water over the bulgur and cover the bowl.
- Let it sit for about 20-30 minutes, or until the bulgur is tender and has absorbed the water.
- Fluff the bulgur with a fork to separate the grains and set it aside to cool.
- Finely chop 2 cups of fresh parsley. Ensure the leaves are thoroughly washed and dried before chopping.
- Dice 1 cucumber into small pieces.
- Finely chop 1/2 cup of onion.
- Mince 1 garlic clove.
- Dice 2 tomatoes into small pieces.
- In a large mixing bowl, combine the prepared bulgur, chopped parsley, cucumber, diced onions, minced garlic, and diced tomatoes.
- Add 1/3 cup of olive oil and 1/3 cup of lemon juice to the mixture.
- Sprinkle 5 dashes of black pepper, 1 tablespoon of spearmint, and 1/2 teaspoon of salt over the ingredients.
- Toss all the ingredients until they are well combined and evenly coated with the dressing.
6. Chill and Serve:
- Cover the bowl and refrigerate the tabbouleh for at least 30 minutes to allow the flavors to meld.
- Serve chilled or at room temperature as a refreshing side dish or salad.
Tabbouleh is a delightful and nutritious salad that brings a taste of the Middle East to your table. It's a versatile dish that can be enjoyed on its own, as part of a mezze platter, or as an accompaniment to grilled meats. By following this recipe, you can create a delicious and authentic tabbouleh that will be loved by family and friends alike.
Tabbouleh FAQ:
Store leftover Tabbouleh in an airtight container in the refrigerator. It can last up to 3 days. To maintain freshness, it's best to add tomatoes just before serving, as they can make the salad watery.
Yes, you can substitute bulgur with quinoa or couscous. Keep in mind that the cooking method and time may vary, so adjust accordingly according to the package instructions.
The bulgur will be tender and have absorbed the water when fully cooked. After cooling, it should be fluffy and not gummy. If it's undercooked, you may need to add a bit more hot water and let it sit longer.
A large mixing bowl (about 4 to 5 quarts) is recommended to combine the ingredients easily without spilling. This size will accommodate the bulgur and vegetables comfortably.
Yes, Tabbouleh can be made a few hours or even a day in advance. Chilling it allows the flavors to blend better, but it’s best enjoyed fresh, so add the tomatoes just before serving to maintain texture.
Cooking Tips:
- Soak the bulgur in warm water for about 20-30 minutes or until it is tender. Drain any excess water before using it in the salad.
- Finely chop the parsley and mint to ensure they are well-distributed throughout the salad, enhancing the overall flavor.
- For best results, use fresh and ripe tomatoes and cucumbers to add a juicy and crisp texture to your tabbouleh.
- Adjust the lemon juice and olive oil according to your taste preferences, and feel free to add more if you like a tangier or richer dressing.
- Let the tabbouleh sit in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together and makes the salad even more delicious.
Nutrition Facts
10 ServingsCalories 60kcal
Protein 2.45g
Carbohydrates 14g
Fiber 2.55g
Sugar 1.37g
Fat 7g
More recipes
Coleslaw with carrot, onion and red pepper
Crisp coleslaw with cabbage, carrots, and red pepper, dressed simply.
18 Feb 2026Grilled eggplant spinach salad with feta and pine nuts
A refreshing grilled eggplant and spinach salad with feta.
10 Mar 2026Moroccan-style carrot salad
A refreshing Moroccan carrot salad with warm spices and lemon.
25 Nov 2025Mixed tomato and basil salad
A refreshing mixed tomato and basil salad with tangy dressing.
08 Jan 2026Spinach, raisins and toasted almond salad
A fresh spinach salad with raisins and toasted almonds.
16 Jan 2026Fresh quinoa tabbouleh with feta and herbs
A refreshing quinoa tabbouleh salad with feta and herbs.
22 Nov 2025Lentil soup with garlic, turmeric and lemon
A healthy lentil soup with garlic, turmeric, and lemon.
17 Jan 2026