Tabbouleh
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Tabbouleh
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This Easy Tabbouleh Recipe is a vibrant, filling side dish! Soft yet chewy bulgur wheat combines with fresh veggies, bright herbs, and a rich olive oil dressing. Simple to make, it’s the perfect pairing for all your favorite main courses.
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Ingredients
- 1 cup bulgur
- 3/4 cup vegetable broth or water
- 5 Tbsp fresh lemon juice, divided
- salt and black pepper
- 3 cups (135g) finely chopped fresh parsley (about 3 bunches, don't use thick stem)
- 2/3 cup (19g) finely chopped fresh mint (about 1 bunch, don't use thick stem)
- 1 cup (finely chopped) green onions (about 5)
- 3 medium Roma tomatoes, seeded and diced (1.5 cups)
- 1/2 English cucumber, seeded and diced (1 cup)
- 1/2 cup extra virgin olive oil
Instructions
- Bring vegetable broth or water plus 2 Tbsp lemon juice to a boil in a small saucepan.
- Pour bulgur into a large heatproof bowl then pour hot broth mixture over bulgur. Season with salt and toss mixture. Let rest until bulgur is nearly tender, about 30 to 45 minutes.
- Transfer bulgur to several sheets of paper towels and spread out, then cover with more paper towels and press to remove excess moisture. Return bulgur to bowl.
- Add parsley, mint, green onions, tomatoes, cucumber, remaining 3 Tbsp lemon juice and toss mixture. Season with salt and pepper to taste.
- Let rest 15 minutes at room temperature or up to 2 days in the fridge.
- Just before serving add olive oil and toss.
Notes
- Optionally you can also add 1 tsp minced garlic to the salad, 1/4 tsp cayenne pepper and 1/4 tsp cumin if you are looking to boost flavor even further.
- Recipe makes about 7 cups.
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