Tabbouleh Salad Recipe
User Reviews
5
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Prep Time
40 mins
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Total Time
40 mins
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Servings
6 servings
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Calories
141 kcal
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Cuisine
Middle Eastern, Lebanese, Arabian
Tabbouleh Salad Recipe
Description
In this tabbouleh, fine bulgur wheat is soaked in a mixture of extra-virgin olive oil, lemon juice, salt, and pepper until plump and most liquid is absorbed. Meanwhile, fresh parsley, mint, tomato, and green onions are finely chopped. Once bulgur is ready, the ingredients are combined and mixed thoroughly.
The salad features a balance of zesty lemon, aromatic herbs, and mild, tender grains. The fresh parsley and mint provide a herbaceous crispness, while the bulgur offers a chewy texture softened by soaking. Tomatoes add slight acidity and juiciness to the dish.
Tabbouleh is typically served chilled or at room temperature as a refreshing salad or side dish, particularly alongside Middle Eastern main courses.
Storing leftovers in an airtight container keeps freshness for about three days. Washing and drying parsley ahead prevents sogginess when chopped. Using fine bulgur wheat that requires no cooking simplifies preparation.
Ingredients
- ⅓ cup extra-virgin olive oil
- 3 tablespoons lemon juice
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup bulgur wheat fine #1
- 3 bunches parsley finely chopped (about 3 packed cups, fresh, curly
- 2 tomato finely chopped, firm
- 2 green onions finely chopped
- ¼ cup mint finely chopped, fresh
Instructions
- Whisk the olive oil, lemon juice, salt, and pepper in a large bowl until well combined. Stir in the bulgur. Let the grains soak up the dressing until they are plump and most of the moisture is absorbed for about 20 to 30 minutes.
- Meanwhile, add the parsley, tomatoes, green onions, and mint to one side of the large bowl with the bulgur, but don’t mix yet.
- When the bulgur is plump, and the lemon-olive oil mixture is mostly absorbed, stir everything together until well combined. Serve at room temperature or chilled from the fridge.
Notes
- Store leftovers in an airtight container and consume within 3 days.
- Wash and dry parsley thoroughly 1-2 days before chopping to avoid wet texture.
- Use fine bulgur wheat intended for soaking without cooking, typically found in Middle Eastern or natural food markets.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 141 kcal
% Daily Value*
| Calories | 141kcal | 7% |
| Carbohydrates | 8g | 3% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Sodium | 111mg | 5% |
| Potassium | 209mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 1894IU | 38% |
| Vitamin C | 32mg | 36% |
| Calcium | 39mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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