tabbouleh

Tabbouleh, a fresh and healthy salad with bulgur, parsley, and tomatoes. Ideal for light meals or a nutritious side.

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Total Time 31

Servings: 4 servings

Course: Salad

Cuisine: Middle Eastern

Calories: 180

Ingredients Method Notes

Ingredients

0.75 cup bulgur wheat
1 cup hot water
1.5 cup fresh parsley, chopped
0.5 cup fresh mint, chopped
2 unit tomatoes, diced
0.5 unit cucumber, peeled and diced
0.25 cup red onion, finely chopped
3 tablespoon lemon juice
2 tablespoon extra-virgin olive oil
0.25 teaspoon salt
0.13 teaspoon black pepper, ground

Method

Place the bulgur wheat in a bowl and add the hot water. Cover and let it soak for about 20 minutes until the bulgur is tender and the water is fully absorbed.
Fluff the bulgur with a fork to separate the grains and let it cool to room temperature.
In a large bowl, combine the chopped parsley, fresh mint, diced tomatoes, cucumber, and red onion.
Add the cooled bulgur to the mixture and toss everything together.
Drizzle with lemon juice and olive oil. Add salt and black pepper to taste. Mix gently to blend the flavors.
Cover and refrigerate the tabbouleh for at least 10 minutes before serving. Serve chilled or at room temperature.
Enjoy your fresh homemade Tabouleh!

Notes

Tabbouleh is a celebrated Middle Eastern salad that stands out for its fresh flavors and wholesome ingredients. This dish is incredibly versatile—suitable as a refreshing appetizer, a vibrant side, or even as a light main course on warmer days. With just a few humble pantry staples, you can enjoy a taste of Mediterranean tradition in your own kitchen.

Pro Tips for Authentic Tabbouleh

Use fine bulgur wheat for classic texture and quicker soaking—coarse varieties will need a much longer time to soften. Allowing the bulgur to soak up the hot water without boiling helps maintain its slightly chewy bite.

Parsley is the star, so don’t skimp! Chop it finely to avoid green clumps and ensure a balanced, refreshing bite in every forkful. Fresh mint adds depth, but if unavailable, try a pinch of dried mint or extra parsley for a similar aroma.

Preparation Insights

Drain tomatoes and cucumber well before adding to avoid excess moisture. A quick scatter of salt on the diced veggies will help release water—just pat them dry with a paper towel for the best result.

For bright, zesty flavor, use freshly squeezed lemon juice and quality extra-virgin olive oil. Taste as you go, adjusting the lemon and seasoning based on your preference.

Perfect Pairings and Serving Ideas

Tabbouleh shines when served alongside grilled meats, falafel, or wrapped in crisp lettuce leaves. It’s a fantastic addition to mezze platters with hummus, baba ganoush, and warm pita bread. Consider adding diced bell peppers or radishes for a twist, or sprinkle with feta cheese for a Middle Eastern–Mediterranean fusion.

This salad can be made a few hours in advance—just give it a quick toss before serving to reinvigorate the flavors. Tabbouleh rarely lasts long in the fridge, but leftovers the next day can taste even better as everything marinates together.

Enjoy discovering your favorite balance of herbs, lemony tang, and crunch in this timeless salad!