Tabbouleh Salad
A refreshing Levantine herb salad featuring finely chopped parsley, mint, and soaked bulgur wheat tossed in a zesty lemon dressing.
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Ingredients
- 1/2 cup fine bulgur wheat
- 3 bunches fresh flat-leaf parsley
- 1/2 cup fresh mint leaves
- 3 medium firm roma tomatoes
- 4 stalks green onions
- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup cucumber(optional)
Instructions
- 1
Place the fine bulgur in a small bowl and cover with boiling water for 15 minutes until softened, then drain any excess liquid.
- 2
Wash the parsley and mint thoroughly and pat them completely dry with a towel to prevent the salad from becoming soggy.
- 3
Finely chop the parsley and mint by hand using a sharp knife; avoid using a food processor which can bruise the herbs.
- 4
Dice the tomatoes into very small cubes and drain them in a colander to remove excess juice.
- 5
Finely slice the green onions, including the white and light green parts.
- 6
In a large mixing bowl, combine the chopped herbs, tomatoes, onions, and the softened bulgur.
- 7
Whisk together the olive oil, lemon juice, salt, and pepper in a small jar, then pour over the salad.
- 8
Toss gently to combine and let the salad rest for at least 30 minutes in the refrigerator to allow the flavors to meld.
Nutrition per Serving
185
Calories
4g
Protein
22g
Carbs
11g
Fat
6g
Fiber
2g
Sugar
310mg
Sodium
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