tabbouleh (parsley salad)
My Mom used to make this Lebanese dish for us, even though she was Italian. My Dad was Lebanese so she learned to make many Lebanese foods from his mother (my grandmother). My wife learned to make it and we enjoy it as a refreshing summer treat.
prep time
1 Hr
cook time
method
No-Cook or Other
yield
8-10 serving(s)
Ingredients
- 2 cups bulgur wheat, medium
- 4 bunches parsley, italian
- 1 1/2 cups mint, fresh, choped
- 1 medium onion, choped
- 4 - plum tomatoes, seeded, diced
- 2 - cucumbers, seeded, diced
- 2 teaspoons salt
- to taste - ground black pepper
- 1 1/2 cups lemon juice, fresh is best
- 1 cup olive oil, extra virgin
How To Make tabbouleh (parsley salad)
-
Step 1Soak bulgur in cold water for about an houre
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Step 2Rinse parsley well to wash away sand and grit. Pat dry with paper towel.
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Step 3Chop parsley. I use my food processor. It does a great job and is much faster. Be sure to use pulse so you don't chop it too fine.
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Step 4Drain bulgur and squeeze out excess water. You can do this in a large wire mesh strainer or using cheese cloth.
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Step 5In a large bowl, toss bulgur, parsley, onion, tomato, cucumber, salt, and pepper.
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Step 6Add lemon juice and oil. Toss thoroughly and refrigerate for at least an hour.
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Step 7Traditionally eaten using Lebanese flat bread to scoop it up.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Salads
Diet:
Vegetarian
Tag:
#Healthy
Keyword:
#tabbouleh
Keyword:
#Bulgur Wheat
Method:
No-Cook or Other
Culture:
Middle Eastern
Ingredient:
Spice/Herb/Seasoning
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