Tabbouleh Recipe

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Tabbouleh

Elaine Douglas

By
@BreadandSoupLady

Good make-ahead dish. It is also good for a single person or a couple because it keeps well in the refrigerator. I like it in the Summer when my parsley and mint are abundant.


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Serves:

6 - 8

Prep:

1 Hr 15 Min

Method:

No-Cook or Other

Ingredients

1 c
bulgur wheat, uncooked
1 medium
onion
5
tomatoes
1 medium
english cucumber
1/2 c
finely chopped mint
1/4 c
finely chopped parsley
1/4 c
lemon juice
1/2 c
olive oil
pepper
mint leaves for garnish

Directions Step-By-Step

1
Cover the bulgar with water and let stand for at least one hour until it has softened.
2
Chop onions, tomatoes and cucumber. Set aside.
3
Taste the bulgar and, if the grains are soft yet chewy, drain and place in a clean towel. Squeeze the bulgar dry and place in a bowl.
4
Add the onions, tomatoes, parsley and mint. Stir in the lemon juice, oil and pepper to taste.
5
Garnish with mint leaves before serving.
Tabbouleh will keep for at least a week in the refrigerator.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Rice/Grains
Regional Style: Middle Eastern
Dietary Needs: Vegetarian, Dairy Free
Other Tags: Quick & Easy, Healthy, Heirloom