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tabbouleh
Tabbouleh, a fresh Lebanese salad packed with herbs, is your quick fix for a light, flavorful, and nutritious meal.
Ingredients
Method
- Place the bulgur wheat in a bowl and pour boiling water over it. Cover and let it soak for 20 minutes until tender and water is absorbed.
- Meanwhile, finely chop the parsley and mint. Dice the tomatoes, cucumber (if using), and red onion.
- After soaking, fluff the bulgur with a fork and let cool to room temperature.
- In a large bowl, combine the bulgur, herbs, tomatoes, cucumber, and onion. Mix gently.
- Add olive oil, lemon juice, salt, and pepper. Toss everything until well combined.
- Taste and adjust seasoning. Chill in the refrigerator for at least 5 minutes before serving.
- Serve your tabbouleh as a refreshing salad or side dish.
Notes
Tabbouleh stands out as one of the most loved and versatile salads of Lebanese cuisine. Its bright, herbal flavors make it not only a fantastic side dish for grilled meats or falafel, but also a refreshing, nutritious light meal on warm days. If you’re looking for a dish that pleases a crowd and brings freshness to the table, tabbouleh is an exceptional choice!
Practical Tips for the Perfect Tabbouleh
- Bulgur texture matters: To achieve a fluffy tabbouleh, make sure your bulgur absorbs all the water and cools completely before mixing with the herbs. If necessary, drain off any excess liquid so the salad isn’t soggy.
- Fresh herbs are key: Use flat-leaf parsley and fresh mint for the best flavor. Drying the herbs well after washing helps prevent excess moisture in your salad.
- If you’re out of bulgur, quinoa or couscous can be great gluten-free alternatives, but remember that each has a slightly different texture and flavor.
- Chop, don’t blend: Finely chop all ingredients using a sharp knife. Avoid using a food processor, as it can turn herbs mushy and watery.
Additional Insight & Preparation Advice
- For an extra zesty kick, add a splash more lemon juice just before serving. Tabbouleh tastes even better after resting in the fridge for at least 30 minutes, allowing the flavors to combine.
- If you prefer a bolder onion flavor, soak the diced red onion in ice water for 10 minutes and drain well. This keeps its bite while mellowing the raw sharpness.
- The classic Lebanese style is herb-centric with less bulgur than many Western versions, so let those greens shine!
Serving and Variation Ideas
- Serve tabbouleh as part of a mezze table alongside hummus, baba ghanoush, or grilled eggplant.
- Try spooning it into crisp lettuce leaves for a fun, hand-held appetizer.
- For a new twist, stir in diced avocado or crumble some feta cheese on top.
