Tabbouleh
Tabbouleh is a vibrant and refreshing salad from the Levant region, made with bulgur wheat, fresh herbs, and a tangy dressing.
Servings: 4 servings
Calories: 200kcal
Equipment
- Mixing Bowl
Ingredients
Base Ingredients
- 1 cup fine bulgur wheat Provides a nutty flavor and chewy texture.
- 2 cups fresh parsley, finely chopped Brings a fresh, herbal taste.
- 1 cup fresh mint leaves, finely chopped Adds a cool, refreshing note.
- 2 medium tomatoes, finely diced Provides sweetness and moisture.
- 1 medium cucumber, finely diced Adds a crisp crunch.
- 1 small red onion or 2 green onions, finely chopped Adds sharpness and depth.
Dressing Ingredients
- 1/4 cup extra virgin olive oil Gives richness to the dressing.
- 1/4 cup fresh lemon juice Adds acidity and brightness.
- to taste salt and pepper For seasoning.
Instructions
- Rinse the bulgur under cold water, then cover it with boiling water and let it soak for 20-30 minutes. Drain excess water and fluff with a fork.
- Finely chop the parsley and mint, dice the tomatoes and cucumber, and chop the onion.
- In a large mixing bowl, combine the soaked bulgur, parsley, mint, tomatoes, cucumber, and onion.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Adjust seasoning as needed.
- Pour the dressing over the bulgur mixture and gently toss to combine.
- Cover and let the Tabbouleh rest in the refrigerator for at least 30 minutes before serving.
- Give it a final toss, taste, and adjust seasoning if necessary. Serve chilled or at room temperature.
Notes
Use the freshest ingredients for the best flavor. Tabbouleh can be made in advance and tastes better after resting.