Tabbouleh Salad Recipe
Tabouli, also known as tabbouleh, is a beautiful Middle Eastern salad that's very simple to make. Fresh tomatoes, and finely chopped herbs, mixed with bulgur, lemon juice, and olive oil, are the ingredients of this simple yet delicious salad. This salad is ready in 20 minutes.
Servings: 4 servings
- ¼ cup fine bulgur
- 2 cups parsley finely chopped
- 2 Roma tomatoes diced
- ½ cup fresh mint chopped
- ⅓ cup olive oil extra virgin
- 1 lemon juice of
- 1 teaspoon salt
- ½ teaspoon black pepper
Soak the bulgur in ½ cup hot water and let it sit for 15 minutes. Fluff with a fork and let it cool completely.
In a large bowl mix the parsley with mint, tomatoes and bulgur.
Add in the olive oil, lemon juice, salt and pepper.
Mix well to combine.
Serve immediately or refrigerate for 30 minutes before serving.
- Alternatively, you can soak the bulgur in the olive oil and lemon juice then add it to the chopped vegetables. You won't need a dressing in this case. Add salt and pepper to taste.
- You can make this salad with quinoa or couscous. It won't be the classic tabbouleh salad, but it's tasty.
- Tabbouleh salad is always served cold so you can make it one day in advance.
- I don't recommend freezing tabbouleh salad as it contains tomatoes, cucumbers and parsley. These vegetables don't freeze well and become mushy and grainy, ruining the flavor and texture of the salad.
- Make sure to use extra firm tomatoes to make this salad. Softer tomatoes might release their juice which will change the texture of the salad.
Calories: 218kcal | Carbohydrates: 13g | Protein: 3g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 604mg | Potassium: 348mg | Fiber: 4g | Sugar: 2g | Vitamin A: 3032IU | Vitamin C: 60mg | Calcium: 70mg | Iron: 3mg