Last updated on April 9th, 2017 at 07:32 pm
Tabbouleh Salad – a traditional refreshing tabbouleh salad featuring bulgur wheat, tomatoes, cucumber and loads of parsley and mint dressed with lemon juice and olive oil.
I learned about tabbouleh salad a long time ago when I was in university and I had a friend who was from Lebanon. Her and her brother had a party once to which I was invited and one of the dishes served there was this tabbouleh salad. Back then when I was a student I hated parsley or any herbs for that matter, but once I tasted this salad I fell in love with it. It’s so refreshing, and I love the mint and the lemon flavor in it. I love Arabic flavors and ingredients to begin with, all the lemon, olive oil, fresh veggies, cumin, sumac, everything is just so delicious.
This is a salad we make quite often at home, it’s easy to make, and you can actually enjoy it as a meal, though we always serve it with some sort of meat. We’re no vegetarians by any means. Today I served this with chicken shawarma, stay tuned for that recipe because it’s to die for!
So I want to stress out with the salad to not be afraid of the parsley and the mint. This salad is about the parsley and the mint, don’t think about it as just a garnish. Parsley and mint are key ingredients in this salad and without them it just would not be tabbouleh salad.
I chose to cook the bulgur here, but another option is to soak it in the lemon juice and olive oil. It’s up to you how you decide to do it. In either case the bulgur is also a necessary ingredient, though many times it’s replaced with couscous. Again up to you how you do it, but if you want more of a traditional tabbouleh then go with the bulgur.
If you guys love this recipe, and most importantly make it yourselves, please let us know. Take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
- 1/2 cup bulgur wheat uncooked
- 1 cup water
- 1/4 cup olive oil
- 1/4 cup lemon juice 1 or 2 lemons, depending on size
- 3 cups tomatoes chopped
- 1/2 English cucumber about 1 cup, chopped
- 1/4 cup green onions about 7 green onions, chopped
- 1/2 cup fresh parsley chopped
- 1/4 cup fresh mint chopped
- salt and pepper to taste
- Add water to a small pot and bring water to boil. When the water is boiling add the bulgur and cover. Reduce heat to a simmer and cook for about 5 minutes or until all the water is absorbed. Stir occasionally. Let the bulgur cool.
- Add bulgur to a large bowl, then add remaining ingredients. Toss well.