Classic Tabbouleh
A vibrant Middle Eastern salad of bulgur wheat, fresh herbs, and vegetables dressed with lemon juice and olive oil. Light, refreshing, and perfect as a side or main course.
- Total time
- 20 min
- Servings
- 4
- Calories
- 285
- Protein
- 8g
Ingredients
- 1 cup bulgur wheat
- 1.5 cups boiling water
- 2 cups fresh flat-leaf parsley, finely chopped
- ½ cup fresh mint, finely chopped
- 2 medium fresh tomatoes, finely diced
- 1 medium cucumber, finely diced
- ¼ cup red onion, finely minced
- ⅓ cup extra virgin olive oil
- ¼ cup fresh lemon juice
- 1 teaspoon sea salt
- ½ teaspoon black pepper
Instructions
- 1
Place bulgur wheat in a large bowl and pour boiling water over it. Cover with a plate and let sit for 15 minutes until the wheat is tender and water is absorbed.
- 2
While bulgur soaks, finely chop the parsley and mint. Dice the tomatoes and cucumber. Mince the red onion.
- 3
Fluff the cooled bulgur with a fork and transfer to a large mixing bowl.
- 4
Add parsley, mint, tomatoes, cucumber, and red onion to the bulgur.
- 5
In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- 6
Pour dressing over the salad and toss gently until well combined. Let sit for 10 minutes before serving to allow flavors to meld.
Tools you’ll need
- large mixing bowl
- small mixing bowl
- chef's knife
- cutting board
- fork
- whisk
- measuring cups
- measuring spoons
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