Tabbouleh Recipe
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
45 mins
-
Total Time
1 hr 5 mins
-
Servings
6
-
Calories
180 kcal
-
Course
Salad
-
Cuisine
Mediterranean
Tabbouleh Recipe
Description
Tabbouleh Recipe features bulgur wheat soaked until tender and mixed with small dice cucumber, seeded tomatoes, green onions, and fresh herbs like parsley and optional mint. The olive oil and lemon juice dressing gently coats the salad, balancing acidity with richness. The salad is tossed and chilled for at least 30 minutes, allowing the bulgur to soak up the dressing and the flavors to blend well.
The texture is characterized by the soft but slightly chewy bulgur paired with fresh, crisp vegetables and aromatic herbs, making the dish bright and textured. It's typically served cold or at room temperature as a salad or accompaniment to grilled meats and Middle Eastern dishes.
Practical preparation tips include allowing plenty of time for the bulgur to soften in boiling water and for the salad to chill so that the flavors develop properly. Using a food processor for chopping parsley can save time and help achieve the fine texture traditional to tabbouleh.
Ingredients
- 3/4 cup bulgur wheat
- 1 1/2 cups water boiling
- 1 cup English cucumber finely diced
- 1 1/4 cups Roma tomato seeded and finely diced
- 1/2 cup green onions thinly sliced
- 1 cup Curly parsley finely chopped
- 1/4 cup mint finely chopped (optional, fresh
- 1/3 cup olive oil
- 3 tablespoons lemon juice
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Place the bulgur wheat and boiling water in a large bowl. Cover and let it sit for 45 minutes or until the wheat has softened. Drain off any excess liquid
- Add the cucumber, tomatoes, green onions, parsley and mint to the bowl with the bulgur wheat.
- In a small bowl, whisk together the olive oil, lemon juice, salt and pepper.
- Pour the dressing over the salad and toss to coat.
- Cover the salad and chill for at least 30 minutes or up to 2 days. Serve.
Notes
- Use bulgur wheat that is coarsely cracked and soak it thoroughly for best texture.
- Chop the parsley finely to achieve the traditional consistency of the salad.
- Allow the salad to rest for at least one hour before serving so the bulgur absorbs the dressing and flavors meld.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 180 kcal
% Daily Value*
| Calories | 180kcal | 9% |
| Carbohydrates | 17g | 6% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Sodium | 399mg | 17% |
| Potassium | 225mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 1131IU | 23% |
| Vitamin C | 21mg | 23% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
