Tabouleh Recipe
Lebanese · Salad · 20 min total
A refreshing Lebanese parsley and bulgur salad with mint, tomatoes, and a tangy lemon-olive oil dressing.
20
min prep
min prep
4
servings
servings
180
kcal/serving
kcal/serving
Ingredients
- 1/2 cup fine bulgur wheat
- 1 cup boiling water
- 2 cups finely chopped fresh flat-leaf parsley (about 2 large bunches)
- 1/2 cup finely chopped fresh mint leaves
- 3 medium tomatoes, seeded and finely diced
- 4 green onions, thinly sliced
- 1/4 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Place bulgur in a large bowl; pour boiling water over it. Cover and let stand for 15 minutes until softened. Drain any excess water.
- Add parsley, mint, tomatoes, and green onions to the bulgur. Toss to combine.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour over salad and toss well.
- Refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled or at room temperature.
Tips
- For best texture, use fine bulgur; medium bulgur may require more soaking time.
- Can be made a day ahead; flavors improve overnight.
- Serve with lettuce leaves for scooping or as a side to grilled meats.
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