Tabbouleh (or Tabouli )is a refreshing classic Lebanese salad recipe. It's made with fresh parsley, tomatoes, scallions and bulgur wheat with a simple olive oil lemon dressing.
- 1½ cup bulgur wheat
- 1 cup of boiling water
- 4 medium tomatoes, diced (see note #3)
- 4 scallions, sliced
- 3 big bunches of parsley, finely chopped (we recommend using a food processor)- (see note #1)
- ¾ cup freshly squeezed lemon juice
- 1/3 cup olive oil
- 1/2 tsp salt or to taste
- A bunch of fresh mint, chopped (optional)
- Rinse the bulgur wheat, using a fine mesh strainer
- In a medium bowl, combine the bulgur and 1 cup of boiling water. Cover it with a plate or plastic wrap and let it soak for at least 15 minutes, until it has absorbed all or most of the water. If you are using coarser bulgur wheat, let it soak for at least 30 minutes. Taste it and make sure is tender, but still has a bite. If it's not, add a little more boiling water. When ready, squeeze any excess water, if there is any left
- In a large bowl, combine the soaked bulgur wheat, tomatoes, scallions and parsley and toss well. Add the lemon juice, olive oil and salt and toss again. Refrigerate until ready to serve
- Make sure to dry the parsley well before chopping. It will help the tabbouleh keep longer in the fridge.
- Tabbouleh can be made 1-2 days ahead, but we recommend you add the tomatoes just before serving.
- In the winter when tomatoes are not flavorful, it's better to use grape tomatoes.
- Tabbouleh will last in the fridge for 2-3 days.
- Even though this salad is traditionally made with bulgur wheat, it can be made with couscous or quinoa.
- Category: Salad
- Method: Raw
- Cuisine: Lebanese
- Serving Size: 1 cup
- Calories: 190
- Sugar: 2
- Sodium: 165
- Fat: 10
- Saturated Fat: 1.4
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 5
- Protein: 4.3
- Cholesterol: 0
Keywords: tabbouleh, tabouli, tabouleh, bulgur, vegan, salad, Lebanese, healthy, vegetarian, mediterranean,