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Tabbouleh

Tabbouleh

Tabbouleh Photo
Difficulty Level: Intermediate
  • Prep Time:
    1 Hr 30 Min
  • Yield:
    4-6 Servings
Tabouli, tabouleh, tabbouleh. Three spellings, same beautiful Mediterranean salad consisting mostly of parsley with a little bit of bulgur, not the other way around. It is bright and fresh with lots of lemon and oh so delicious.
Ingredients
  • 1 cup water
  • ½ cup bulgur wheat
  • 4 cups chopped parsley (about 3 bunches)
  • 1 bunch green onions, thinly sliced
  • ⅓ cup minced fresh mint
  • ½ English cucumber, seeded and finely chopped
  • 3 Roma tomatoes, seeded and chopped
  • ¼ cup fresh squeezed lemon juice, or to taste
  • ¼ - ½ cup good-quality olive oil
  • Salt and freshly ground black pepper to taste
  • 236.59ml water
  • 118.29ml bulgur wheat
  • 946.35ml chopped parsley (about 3 bunches)
  • 1 bunch green onions, thinly sliced
  • 78.86ml minced fresh mint
  • 0.5 English cucumber, seeded and finely chopped
  • 3 Roma tomatoes, seeded and chopped
  • 59.15ml fresh squeezed lemon juice, or to taste
  • ¼ - ½ cup good-quality olive oil
  • Salt and freshly ground black pepper to taste

Tabouli, tabouleh, tabbouleh. Three spellings, same beautiful Mediterranean salad consisting mostly of parsley with a little bit of bulgur, not the other way around. It is bright and fresh with lots of lemon and oh so delicious.

Preparation
STEP 1

Boil water and pour over bulgur wheat. Let rest for about 30 minutes until tender. Drain any excess liquid and fluff with fork. Transfer to serving bowl to cool.

STEP 2

Add remaining ingredients and let sit for about 1 hour to allow flavors to develop. If salad is dryer than preferred, add additional olive oil.

Options

Tabbouleh is so bright and fresh it pairs beautifully with meats and fish. It’s also delicious eaten with hummus, baba ghanoush, falafel and pita bread.

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