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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!
- 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
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.
- 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.
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