Tabbouleh Salad
A classic recipe for traditional tabbouleh.
Ingredients
- 1 cup bulgur wheat fine
- 2 cups boiling water
- 3 cups flat-leaf parsley finely chopped
- 1/2 cup fresh mint leaves finely chopped
- 4 medium tomatoes diced
- 1 small cucumber diced
- 4 green onions (scallions) finely chopped
- 4 tbsp freshly squeezed lemon juice
- 1/3 cup extra virgin olive oil
- Salt and pepper to taste
Instructions
Prepare the Bulgur:
- Place the bulgur in a large bowl.
- Pour the boiling water over the bulgur, cover, and let it soak for about 15-20 minutes, or until the bulgur is tender and the water is absorbed.
- Fluff the bulgur with a fork and let it cool to room temperature.
Prepare the Vegetables and Herbs:
- While the bulgur is soaking, finely chop the parsley and mint leaves. Dice the tomatoes, cucumber and finely chop the green onions.
Combine Ingredients:
- In a large mixing bowl, combine the soaked bulgur, chopped parsley, mint, tomatoes, cucumber, and green onions.
- Add the lemon juice and olive oil. Season with salt and pepper to taste.
- Mix everything thoroughly until well combined.
Rest and Serve:
- Let the tabbouleh sit for about 15-30 minutes before serving. This allows the flavors to meld together.
- Can be served chilled or at room temperature.
Tips:
- Parsley Preparation: Make sure to finely chop the parsley to achieve the best texture. Use a sharp knife or a food processor.
- Adjusting Flavor: You can adjust the lemon juice, olive oil, and seasoning to suit your taste preferences.
- Serving Suggestions: Tabbouleh can be served as a side dish, part of a mezze platter, or as a light main course. It pairs well with grilled meats, pita bread, and hummus.
Nutrition
Calories: 172kcalCarbohydrates: 20gProtein: 4gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 315mgPotassium: 441mgFiber: 5gSugar: 3gVitamin A: 2.657IUVitamin C: 45mgCalcium: 64mgIron: 2mg