Description
A refreshing Middle Eastern salad made with soaked bulgur wheat, fresh herbs, and vibrant vegetables, tossed in a zesty lemon and olive oil dressing. Tabbouleh (or Tabouli) is a light, healthy, and flavorful dish perfect as a side or a light meal, traditionally served chilled or at room temperature.
Ingredients
Grains
- 1 cup uncooked bulgur wheat (rinsed and drained)
- 1 cup boiling water
Herbs & Vegetables
- 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)
Dressing & Seasonings
- 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 Bulgur Wheat: Pour 1 cup of boiling water over the rinsed and drained bulgur wheat. Let it soak according to the package directions until softened. Drain any excess water if necessary to avoid sogginess.
- Chop Herbs and Vegetables: While the bulgur is soaking, finely chop the fresh parsley, mint, cherry tomatoes, cucumber, and green onions to prepare for mixing.
- Combine Ingredients: In a large bowl, mix the soaked bulgur wheat with the chopped parsley, mint, tomatoes, cucumber, and green onions. Add the lemon juice, extra virgin olive oil, sea salt, pepper, and allspice if using.
- Season to Taste: Stir the salad well, then taste it and adjust the salt or pepper as needed to your preference.
- Serve: Serve the tabbouleh chilled or at room temperature. Store any leftovers covered in the refrigerator for up to one week.
Notes
- Bulgur wheat is best soaked in boiling water to soften quickly without cooking.
- For best flavor, use fresh, high-quality herbs and vegetables.
- Adjust the lemon juice and olive oil to balance acidity and richness to your taste.
- This salad can be made a few hours ahead to allow flavors to meld.
- Tabbouleh is naturally vegan and gluten-containing due to bulgur; for gluten-free option, substitute bulgur with quinoa.
- Prep Time: 15 minutes
- Cook Time: 40 minutes (soaking time for bulgur)
- Category: Salad
- Method: No-Cook
- Cuisine: Middle Eastern
