Tabbouleh
Master Tabbouleh with our easy recipe. Tips included for perfectly chopped herbs, balanced lemon dressing, and a fresh, vibrant Middle Eastern salad.
Ingredients
- ½ cup fine bulgur wheat
- 4 firm ripe tomatoes, finely diced
- 1 cucumber, finely diced (optional)
- 3 cups fresh parsley, finely chopped
- ½ cup fresh mint leaves, finely chopped
- 4 green onions, finely sliced
- ¼ cup extra virgin olive oil
- 3 tablespoons fresh lemon juice (or to taste)
- Salt, to taste
- Black pepper, to taste
Instructions
Soak The Bulgur:
- Place bulgur in a bowl and pour hot water over it to cover. Let it soak for 15–20 minutes until soft, then drain and squeeze out excess water.
Prepare The Vegetables:
- Finely chop parsley, mint, green onions, tomatoes, and cucumber.
Combine Ingredients:
- In a large bowl, mix soaked bulgur with chopped vegetables and herbs.
Season The Salad:
- Add olive oil, lemon juice, salt, and pepper. Toss well until evenly combined.
Chill And Serve:
- Let the salad sit for 15–30 minutes before serving to allow flavors to blend.