Tabouli Salad
Lebanese tabouli the way my friend's mom taught me: fine bulgur soaked in lemon juice and olive oil, then tossed with plenty of flat-leaf parsley, fresh mint, tomatoes and green onions. Vegan, no-cook and ready in 20 minutes.
Servings: 6 servings
Ingredients
- 1/3 cup olive oil extra virgin
- 1 lemon juice of
- 1 tsp salt
- 1/2 tsp black pepper
- 3 tbsp fine bulgur
- 2 bunches flat-leaf parsley washed, very well dried
- 2 Roma tomatoes
- 1/2 cup fresh mint
- 3 green onions
Instructions
- In a large bowl, whisk together the olive oil, lemon juice, salt and pepper. Stir in the bulgur and let it sit for 15-20 minutes, until it absorbs the dressing and becomes fluffy.
- Meanwhile, finely chop the parsley, mint, tomatoes and green onions. Cut through the parsley only once; going back over it bruises it.
- Add the chopped ingredients to the bulgur and mix well to combine.
- Serve immediately or refrigerate for 30 minutes before serving.
Video
Notes
- Use fine bulgur only. Coarse bulgur won't soften from soaking and needs to be cooked.
- Dry the parsley completely. Wet parsley makes the salad soggy fast.
- Chop once. Slice through the parsley a single time with a sharp knife. Extra passes bruise it and make it mushy.
- Summer tomato option. When tomatoes are very juicy, add the diced tomatoes to the dressing before stirring in the bulgur, and let them sit together. The bulgur absorbs the tomato juices along with the dressing. Then add the remaining chopped ingredients and mix.
- Storage. Keeps in an airtight container in the fridge for up to 2 days. Stir before serving. Not suitable for freezing.
Nutrition
Calories: 167kcal | Carbohydrates: 13g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 426mg | Potassium: 477mg | Fiber: 5g | Sugar: 2g | Vitamin A: 5451IU | Vitamin C: 94mg | Calcium: 107mg | Iron: 4mg