Fresh and easy to make, tabbouleh is a traditional Middle Eastern grain salad made with bulgur wheat, fresh herbs, tomatoes, lemon juice and olive oil. Leftovers make a great lunch!
A few months ago I wrote an article about parsley and what an important herb it is for flavoring food. Some of you have suggested that parsley is your favorite to make tabbouleh, a Middle Eastern salad made with bulgur and lots of chopped fresh parsley.
Here is our version. It’s a breeze to make!
The thing that takes the most work is actually just chopping the parsley. Don’t skimp on olive oil. The salad needs it or it will dry out.
Feel free to add some chopped cucumber or even chili for a little heat.
A good substitute for fresh tomatoes in the winter are canned roasted peppers or sun-dried tomatoes. Serve with hummus and some flatbread.
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Check out this tabbouleh recipe
Traditional tabbouleh
Tabbouleh is a traditional Lebanese salad and the traditional version looks different from ours. In Lebanese and other Middle Eastern cuisine, herbs take center stage in the salad, and the dish ends up predominantly a beautiful, deep green hue. This recipe is Americanized and more grain-centric than a traditional tabbouleh (or tabouli as it’s also known). Increase the amount of fresh herbs if you like, or do as directed.
For a more traditional Lebanese version, check out this Tabouli recipe.
Serve and store
Tabbouleh is fantastic when served with hummus and/or pita, but there’s no wrong way to serve it. It can be a main course or a side dish.
Refrigerated in a tightly closed container, tabbouleh will keep for 3 to 5 days. After a day or two, it will become watery as the salt draws moisture from the vegetables. For best flavor, allow to come to room temperature before eating.
More fresh and easy grain salads to try!
- Farro salad with green beans, corn and cherry tomatoes
- wild rice salad
- Autumn tabbouleh with cauliflower, carrots and golden beets
- Cucumber Mint Quinoa Salad
- Jeweled Rice Salad
From the editors of Simply Recipes
Simple tabbouleh
There are four types of bulgur: fine, medium, coarse, and extra coarse. You can use any kind for this recipe, just check the packaging for soaking times.
ingredients
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2 cups vegetable brothchicken broth or water
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1 teaspoon kosher salt
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2 cups bulgur wheat
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1/2 Cup Extra virgin olive oil
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Juice and finely grated zest 2 Lemons
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5 to 6 Roma or plum tomatoescored and chopped
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2 spring onionschopped, including the greens
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2 to 3 cups parsley, chopped
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1 Cup fresh mint leaves, chopped
method
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Cook bulgur:
Place the bulgur in a medium-heatproof bowl. Bring the broth or water and teaspoon of salt to a boil, then pour over the bulgur. Let sit for 30 minutes to an hour until it has absorbed all the liquid.
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Combine the bulgur with oil, lemon juice, zest and bulgar:
Place olive oil, lemon juice and zest, and bulgur in a large bowl. Mix well.
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Add the tomatoes, spring onions and herbs:
Add the tomatoes, spring onions and herbs to the Bulgarian mixture. Stir until everything is well mixed.
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Leave the court:
Taste the tabbouleh, adding more salt, olive oil, or more lemon juice as you like. Let marinate for at least 30 minutes before serving. Keeps refrigerated for several days.
| nutritional information (per serving) | |
|---|---|
| 187 | calories |
| 14g | Fat |
| 15g | carbohydrates |
| 3g | protein |
