Tabbouleh Salad
This Tabbouleh Salad is a traditional Middle Eastern tabbouleh salad featuring bulgur wheat, tomatoes, cucumber and loads of parsley and mint dressed with lemon juice and olive oil. It's also ready in just 15 minutes!
Servings: 4
Calories: 254kcal
Ingredients
- ½ cup bulgur wheat uncooked
- 1 cup water
- 3 bunches fresh parsley chopped
- ½ cup fresh mint chopped
- ⅓ cup olive oil
- ⅓ cup lemon juice 1 or 2 lemons, depending on size
- 1 cup tomatoes deseeded and finely chopped
- ½ cup English cucumber deseeded and chopped into small cubes
- 3 green onions finely chopped
- salt and pepper to taste
Instructions
- Cook the bulgar: Bring water to boil, add the bulgur and cover. Reduce heat to a simmer and cook for about 5 minutes, stirring occasionally. Let the bulgur cool.
- Prep the parsley and mint: Clean the parsley using a salad spinner first, then add the parsley and mint to a food processor. Pulse it until it's all chopped very small, but don't turn it into a paste.
- Mix in Ingredients - Add bulgur to a large bowl, then add remaining ingredients including the parsley and mint. Toss well and serve.
Notes
- I like to use a salad spinner to clean the parsley, so I first cut out most of the big stems, then add it all to a salad spinner to wash it out, just in case there are bugs or dirt. The salad spinner is great for drying out the parsley.
- If you do not have a food processor, you can chop the parsley by hand using a well sharpened knife.
- You can store leftover tabbouleh salad in the refrigerator stored in an airtight container for up to 2 days. If your salad has too much dressing or too much liquid, make sure to drain any excess before refrigerating it.
Nutrition
Serving: 1serving | Calories: 254kcal | Carbohydrates: 21g | Protein: 4g | Fat: 19g | Saturated Fat: 3g | Sodium: 36mg | Potassium: 494mg | Fiber: 6g | Sugar: 2g | Vitamin A: 4254IU | Vitamin C: 74mg | Calcium: 89mg | Iron: 4mg