Easy Tabbouleh Recipe
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
15 mins
-
Resting Time
15 mins
-
Total Time
30 mins
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Servings
4 cups/servings
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Calories
386 kcal
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Cuisine
Mediterranean, Middle Eastern
Easy Tabbouleh Recipe
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My mom's Easy Tabbouleh recipe made with fine bulgur, fresh parsley, mint and dill and drizzled with a zesty dressing. This vegan Mediterranean/Middle Eastern meze / side dish comes together in less than 30 minutes and can be enjoyed with meat and chicken dishes or by itself as a light and healthy meal.
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Ingredients
For The Fine Bulgur:
- 2 tablespoons tomato paste
- 1 ¼ cups of boiling water
- 1 teaspoon kosher salt
- 1 cup fine bulgur
For The Dressing:
- ½ cup of olive oil
- ¼ cup lemon juice freshly squeezed
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
For The Tabbouleh Salad:
- 1 cup fresh parsley finely chopped
- 1 cup fresh dill finely chopped*
- ½ cup fresh mint leaves roughly chopped*
- 3-4 stalks of green onions chopped with both green and white parts
Instructions
- In a measuring cup, whisk together tomato paste, water, and salt until fully combined.
- Place fine bulgur in a large bowl and pour the mixture over it. Let it rest on the counter for 10-15 minutes or until the whole liquid is absorbed. Fluff it with a fork.
- Meanwhile, make the dressing by whisking together olive oil, lemon juice, and salt and pepper.
- Add in the herbs and scallions into the bowl and drizzle it with the dressing.
- Give it a gentle toss, taste for seasoning and add in if necessary. Serve.
Notes
- If you prefer using less bulgur, feel free to half the amount that is used. If you do so, soak 1/2 cup bulgur with 2/3 cups of boiling water mixed in with 1 tablespoon of tomato paste and 1/2 teaspoon salt.
- A note on herbs: If you are not a fan of mint and dill, you can substitute them with an equal amount of fresh parsley.
- A note on the amount of bulgur used: If you prefer using less bulgur, feel free to half the amount that is used. If you do so, soak 1/2 cup bulgur with 2/3 cups of boiling water mixed in with 1 tablespoon of tomato paste and 1/2 teaspoon salt.
- Taste for seasoning: The recipe written here uses the least amount of salt, but be sure to taste it at the end to make sure that it is to your liking.
- To store: Place the leftovers in an airtight container and keep in the fridge up to 3 days.
- Freezing? I would not recommend freezing tabbouleh salad.
Nutrition Information
Show Details
Calories
386kcal
(19%)
Carbohydrates
32g
(11%)
Protein
6g
(12%)
Fat
28g
(43%)
Saturated Fat
4g
(20%)
Sodium
964mg
(40%)
Potassium
469mg
(13%)
Fiber
8g
(32%)
Sugar
2g
(4%)
Vitamin A
2626IU
(53%)
Vitamin C
41mg
(46%)
Calcium
85mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4cups/servings
Amount Per Serving
Calories 386 kcal
% Daily Value*
| Calories | 386kcal | 19% |
| Carbohydrates | 32g | 11% |
| Protein | 6g | 12% |
| Fat | 28g | 43% |
| Saturated Fat | 4g | 20% |
| Sodium | 964mg | 40% |
| Potassium | 469mg | 10% |
| Fiber | 8g | 32% |
| Sugar | 2g | 4% |
| Vitamin A | 2626IU | 53% |
| Vitamin C | 41mg | 46% |
| Calcium | 85mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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