Classic Tabbouleh

Elenor Craig

Tabbouleh is a quintessential Middle Eastern salad that dances with vibrant flavors and textures. Hailing from the ancient lands of the Levant, it is a celebration of fresh ingredients, offering a refreshing respite with its minty, lemony notes.

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Prep Time 25

Total Time 25

Course Salad

Cuisine Middle Eastern

Servings bowls

Calories 233 kcal

Equipment

Mixing bowl
Sharp Knife
Citrus Juicer

Ingredients

Main Ingredients

0.5 cup bulgur wheat fine grain
2 cups organic parsley finely chopped
0.5 cup fresh mint leaves finely chopped
4 large ripe tomatoes diced
1 small red onion finely chopped
0.25 cup fresh lemon juice
0.25 cup extra-virgin olive oil
0.5 tsp sea salt or to taste
0.25 tsp freshly ground black pepper

Instructions

In a small bowl, rinse the bulgur wheat under cold water and then let it soak in enough cold water to cover, for about 10 minutes. Drain through a fine sieve, pressing out any excess liquid.
In a large mixing bowl, combine the drained bulgur, parsley, mint, tomatoes, and red onion. Mix thoroughly.
In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour the dressing over the salad and toss gently to coat all ingredients evenly.

Notes

For a gluten-free version, substitute bulgur with quinoa.
Experiment with different herbs like cilantro for an added twist.
Ensure the parsley is dried well before chopping to keep the salad fresh.

Nutrition

Calories: 233kcalCarbohydrates: 25gProtein: 5gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 322mgPotassium: 730mgFiber: 7gSugar: 6gVitamin A: 4286IUVitamin C: 73mgCalcium: 83mgIron: 3mg

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