Tabbouleh
A bright, herbaceous Mediterranean salad of bulgur, tomatoes, cucumber, and fresh parsley with a zippy lemon-olive oil dressing. Ready in 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 245
- Protein
- 7g
Ingredients
- 1 cup bulgur wheat
- 2 cups fresh flat-leaf parsley, finely chopped
- 2 medium tomatoes, diced small
- 1 medium cucumber, diced small
- 1 whole lemon (juiced)
- ¼ cup olive oil
- 1 to taste salt and pepper to taste
Instructions
- 1
Pour 1.5 cups boiling water over bulgur in a large bowl. Cover and let sit 15 minutes until tender and liquid is absorbed.
- 2
Fluff bulgur with a fork, breaking up any clumps. Let cool to room temperature, ~5 minutes.
- 3
Whisk lemon juice and olive oil together in a small bowl. Season with salt and pepper.
- 4
Add parsley, tomatoes, and cucumber to the cooled bulgur. Toss gently to combine.
- 5
Pour dressing over the salad and toss until evenly coated. Taste and adjust seasoning.
- 6
Serve at room temperature or chilled.
Tools you’ll need
- large mixing bowl
- small bowl
- whisk
- fork
- knife and cutting board
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