Tabbouleh Salad

3
Marianne Gleason

By
@Mern

We had some Middle Eastern friends growing up and this was one of my favorite recipes they shared.

Blue Ribbon Recipe

We let this wonderful salad rest a bit after preparing it and when we finally got to dig in, the bulgur had softened to perfection. Full of fresh, minty flavor, this recipe is a lovely choice for a light lunch or for a picnic. Yum! The Test Kitchen


Rating:

★★★★★ 2 votes

Comments:
Prep:
30 Min
Method:
No-Cook or Other

Ingredients

  • 1 c
    bulgur wheat, uncooked
  • 2 bunch
    parsley, chopped
  • 1 c
    chopped fresh mint or 1/4 cup dry
  • 1 bunch
    green onions with ends, chopped
  • 3 large
    tomatoes, seeded and chopped
  • 1
    cucumber, diced
  • 1/8 tsp
    cinnamon
  • 2 tsp
    salt
  • ·
    pepper to taste
  • 1/2 tsp
    allspice
  • 1/2 c
    fresh lemon juice
  • 1/2 c
    olive oil, extra virgin

How to Make Tabbouleh Salad

Step-by-Step

  1. Rinse bulgur wheat well, then drain and squeeze out excess water.
  2. Chop parsley, mint, green onions, tomatoes and cucumber and add to wheat.
  3. In small bowl add cinnamon, salt, pepper and allspice. Stir in lemon juice and olive oil. Pour over salad and toss all ingredients until mixed well.

Printable Recipe Card

About Tabbouleh Salad

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: Middle Eastern
Collections: Picnic Picks!, Fresh Finds
Other Tag: Healthy




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