Description
Fresh Herb Tabbouleh is a vibrant and refreshing Middle Eastern salad featuring bulgur wheat mixed with fresh parsley, mint, tomatoes, cucumber, and green onions, all dressed in a zesty lemon and olive oil dressing. Perfect as a light side or a healthy snack, this recipe offers bright flavors and a wholesome texture that comes together with minimal cooking.
Ingredients
Scale
Grains
- 1 cup bulgur wheat
- 2 cups boiling water
Herbs and Vegetables
- 1 cup parsley, finely chopped
- 1/2 cup mint, finely chopped
- 1 cup tomatoes, diced
- 1/2 cup cucumber, diced
- 1/4 cup green onions, chopped
Dressing
- 1/4 cup olive oil
- 1/4 cup lemon juice
- Salt to taste
Instructions
- Prepare the Bulgur: Place the bulgur wheat in a large bowl.
- Soak Bulgur: Pour 2 cups of boiling water over the bulgur, cover the bowl, and let it soak for 30 minutes until the bulgur absorbs the water and softens.
- Fluff Bulgur: After soaking, fluff the bulgur wheat gently with a fork to separate the grains and create a light texture.
- Add Fresh Ingredients: Mix in the finely chopped parsley, mint, diced tomatoes, diced cucumber, and chopped green onions into the bulgur.
- Make Dressing: In a small bowl, whisk together the olive oil, lemon juice, and salt until well combined.
- Toss Salad: Pour the dressing over the bulgur and vegetable mixture, then toss everything thoroughly to ensure all ingredients are evenly coated.
- Chill Before Serving: Refrigerate the tabbouleh for at least 15 minutes to enhance the flavors and serve chilled for a refreshing taste.
Notes
- Use fine bulgur for a more traditional texture, as it soaks faster and has a light consistency.
- Adjust lemon juice and salt according to your taste preference.
- For extra zest, add a small amount of freshly ground black pepper or a pinch of sumac.
- Serve tabbouleh as a side dish with grilled meats or as part of a Mezze platter.
- If bulgur wheat is unavailable, you can substitute with quinoa, although the texture and flavor will vary.
