Easy Tabbouleh Recipe

Name: Easy Tabbouleh Recipe
Prep time: 15 min
Total time: 30 min
Yield: 4 cups/servings
Ingredients: 2 tablespoons tomato paste; 1 ¼ cups water; 1 teaspoon kosher salt; 1 cup bulgur; ½ cup olive oil; ¼ cup lemon juice; ½ teaspoon kosher salt; ¼ teaspoon black pepper; 1 cup parsley; 1 cup dill; ½ cup mint leaf; 3-4 green onions

User Reviews

5

4 reviews

Excellent

Prep Time
15 mins
Resting Time
15 mins
Total Time
30 mins
Servings
4 cups/servings
Calories
386 kcal
Cuisine
Mediterranean, Middle Eastern

Easy Tabbouleh Recipe

Robert Berry

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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

Servings

For The Fine Bulgur:

2 tablespoons tomato paste
1 ¼ cups water boiling
1 teaspoon kosher salt
1 cup bulgur fine

For The Dressing:

½ cup olive oil
¼ cup lemon juice freshly squeezed
½ teaspoon kosher salt
¼ teaspoon black pepper ground

For The Tabbouleh Salad:

1 cup parsley finely chopped, fresh
1 cup dill finely chopped, fresh
½ cup mint leaf roughly chopped, fresh
3-4 green onions chopped with both green and white parts, stalks

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Instructions

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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

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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%)

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%