Tabbouleh
A refreshing and vibrant Middle Eastern salad made with finely chopped parsley, juicy tomatoes, bulgur wheat, and a zesty lemon-olive oil dressing. Perfect as a side dish or a light meal.
Ingredients
- 1 cup fine bulgur wheat
- 2 cups fresh parsley finely chopped
- 1 cup tomatoes diced
- 1 cucumber diced
- 3-4 green onions finely chopped
- ¼ cup fresh lemon juice
- ¼ cup olive oil
- Salt and pepper to taste
Instructions
- In a small bowl, soak the bulgur wheat in warm water for about 10 minutes or until it softens. Drain any excess water and fluff with a fork.
- In a large mixing bowl, combine the parsley, tomatoes, cucumber, and green onions.
- Add the bulgur wheat to the vegetables and mix gently.
- Drizzle with lemon juice and olive oil, then season with salt and pepper to taste.
- Toss the salad until everything is well combined.
- Chill in the refrigerator for at least 30 minutes to allow the flavors to meld together before serving.
Notes
✔ Make it gluten-free by swapping bulgur wheat with cooked quinoa or cauliflower rice.
✔ For extra flavor, add a pinch of ground cumin or sumac to the dressing.
✔ Chill before serving for the best taste and texture.
✔ Pair with hummus, falafel, or grilled meats for a complete Mediterranean meal.
✔ Store leftovers in an airtight container in the fridge for up to 3 days.
✔ For extra flavor, add a pinch of ground cumin or sumac to the dressing.
✔ Chill before serving for the best taste and texture.
✔ Pair with hummus, falafel, or grilled meats for a complete Mediterranean meal.
✔ Store leftovers in an airtight container in the fridge for up to 3 days.