Side · Lunch
Tabbouleh
The Lebanese parsley salad: lots of chopped parsley and mint with a little bulgur, tomatoes, cucumber and lemon.
⏱ 45 min (25 min prep, 20 min waiting)
🍽 Serves 6 · about 3/4 cup
make aheadbudget
vegetarianvegandairy free
ContainsWheat. Check the labels on what you buy; brands differ.
Ingredients
Bulgur
- ½ cup Bulgur wheat, fine or medium
- ¾ cup Water, boiling
Salad
- 2 bunch Fresh parsley, flat-leaf, finely chopped (about 2 cups)
- ½ cup Fresh mint, finely chopped
- 4 Green onions, thinly sliced
- 3 Roma tomatoes, finely diced
- ½ Cucumber, finely diced
Dressing
- ¼ cup Lemon juice (bottled)
- ¼ cup Olive oil
- ¾ tsp Table salt
- ¼ tsp Ground black pepper
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: large bowl, small bowl, chef's knife, cutting board.
- Pour the boiling water over the bulgur in a small bowl, cover and let stand 20 minutes, until tender. Drain off any extra water and fluff.
- Wash and dry the herbs well; wet herbs make a soggy salad. Chop them finely.
- Toss the bulgur, parsley, mint, green onions, tomatoes and cucumber with the lemon juice, oil, salt and pepper. Taste and add more lemon if you like.
Make aheadKeeps 2 to 3 days in the fridge. Add the tomatoes the day you serve it so it stays fresh.
↺ LeftoversTuck leftovers into a pita with hummus.
🧒 With kidsKids can tear the herbs from the stems and squeeze the lemons.
Gluten-free swapUse 1 cup cooked quinoa instead of bulgur.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.