Tabbouleh Salad

Tabbouleh Salad is a light and fresh salad made with bulgur wheat, parsley, tomatoes, cucumbers and a few simple seasonings! Enjoy it for lunch or as a side dish to grilled meats.

Course Salad, Side Dish

Cuisine Mediterranean

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 200kcal

Author Spoonful of Flavor

Ingredients

1/2 cup fine bulgur wheat
2 bunches parsley finely chopped
2 roma tomatoes diced
1 cup seedless cucumbers diced (optional)
6 scallions diced
1/4 cup fresh mint chopped
1/4 cup olive oil
1/4 cup lemon juice
salt and pepper to taste

Instructions

Place bulgur wheat in a medium bowl and cover with boiling water. Top with a plate or plastic wrap and let sit for 10-15 minutes or until liquid is absorbed.
In a large bowl, combine parsley, tomatoes, cucumber, scallions and mint.
Flake apart bulgur with a fork and toss together with vegetables.
Drizzle the salad with olive oil and lemon juice and then season with salt and pepper to taste.

Notes

Use a food processor to finely chop the parsley, if desired. Pulse on high for 60 seconds or until parsley is finely minced.

Storing: Leftover tabbouleh salad stays fresh in the fridge in an airtight container for 4-5 days in the fridge.

Source: Food From Our Ancestors: The Ultimate Syrian Sunday Dinner by Liz Della Croce

Nutrition