Tabouleh Salad Recipe
Lebanese · Salad · 20 min total
A refreshing Middle Eastern salad made with bulgur wheat, fresh herbs, and vegetables, perfect as a light meal or side dish.
20
min prep
min prep
4
servings
servings
180
kcal/serving
kcal/serving
Ingredients
- 1/2 cup fine bulgur wheat
- 1 cup boiling water
- 1/4 cup lemon juice (about 2 lemons)
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups finely chopped fresh parsley
- 1/2 cup finely chopped fresh mint
- 2 medium tomatoes, finely diced
- 1/2 cucumber, finely diced
- 4 green onions, thinly sliced
Instructions
- Place bulgur in a large bowl. Pour boiling water over it, cover, and let sit for 15 minutes until tender. Drain any excess water.
- In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.
- Add the dressing to the bulgur and mix well. Let cool to room temperature.
- Add parsley, mint, tomatoes, cucumber, and green onions. Toss gently to combine.
- Taste and adjust seasoning. Serve immediately or refrigerate for 30 minutes to allow flavors to meld.
Tips
- For best texture, use fine bulgur and chop herbs very finely.
- Serve with lettuce leaves for scooping, or as a side to grilled meats.
- Store leftovers in the refrigerator for up to 2 days; the salad may become watery, so drain before serving.
AI estimate may be inaccurate · Terms