Name: Refreshing Tabouli Salad (Tabbouleh) with Parsley, Mint, and Lemon-Dressed Bulgur Recipe
Prep time: 15 min
Total time: 45 min
Cuisine: Middle Eastern
Ingredients: 1 cup fine bulgur wheat, uncooked; 3 bunches fresh parsley, tough stems removed (approximately 3-4 cups when chopped); 1 bunch fresh mint leaves, tough stems removed (approximately 1/2 cup when chopped); ½ cup green onions, thinly sliced; 2 tomatoes, cored, seeded, and diced; 3 tablespoons extra virgin olive oil; 3 tablespoons fresh lemon juice, plus more to taste; Salt, to season; Freshly ground black pepper, to season

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Introduction

Tabouli, also spelled tabbouleh, is a refreshing Middle Eastern salad bursting with fresh herbs, tomatoes, and bulgur wheat. It’s light, zesty, and perfect as a side dish or a healthy snack to brighten any meal.

Ingredients

1 cup fine bulgur wheat, uncooked
3 bunches fresh parsley, tough stems removed (about 3-4 cups chopped)
1 bunch fresh mint leaves, tough stems removed (about 1/2 cup chopped)
½ cup green onions, thinly sliced
2 tomatoes, cored, seeded, and diced
3 tablespoons extra virgin olive oil
3 tablespoons fresh lemon juice, plus more to taste
Salt and pepper, to season

Instructions

Step 1: Soak the bulgur in 4 cups of boiling water or chicken stock for 15-30 minutes until softened. Drain it through a fine-mesh strainer and press gently with a paper towel to remove excess liquid. Set aside to cool.
Step 2: Remove thick stems from parsley and mint, then finely chop the remaining leaves and smaller stems. You may use a food processor briefly but avoid over-processing to prevent a paste.
Step 3: Combine the chopped parsley, mint, cooled bulgur, green onions, and diced tomatoes in a large salad bowl.
Step 4: Whisk together olive oil, lemon juice, salt, and pepper in a small bowl to prepare the dressing.
Step 5: Pour the dressing over the salad and mix well. Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed.

Tips & Variations

For a gluten-free version, substitute bulgur with ½ cup uncooked quinoa or 1 ½ cups cauliflower rice.
Use either curly or flat-leaf parsley, or a combination of both, depending on your preference.
Refrigerate the salad for 30-60 minutes before serving to let flavors meld together beautifully.
Traditional Lebanese tabouli usually has much more parsley than bulgur for a greener, herb-forward salad.

Storage

Store leftover tabouli in an airtight container in the refrigerator for 2 to 3 days. The flavors will continue to develop, but the herbs may wilt slightly. Stir gently before serving, and it is best enjoyed cold or at room temperature.

How to Serve

The image shows a white bowl filled with a mixed salad of finely chopped fresh green herbs, bright red diced tomatoes, and small, light brown grains, likely bulgur. The grains have a slightly rough texture and are scattered evenly throughout the bowl. The tomatoes are cut into small cubes that add vibrant color, while the green herbs and chopped spring onions add freshness and different shades of green, some leafy and some finely chopped. A metal spoon is partially visible, resting on the edge of the bowl and slightly immersed in the salad. The bowl itself sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make tabouli ahead of time?

Yes, tabouli tastes even better after resting for at least 30 minutes to an hour in the fridge, allowing the flavors to blend. Just cover it well to keep it fresh.

What can I use instead of bulgur wheat?

If you need a gluten-free option, quinoa or cauliflower rice works well as alternatives and maintain a light texture in the salad.