Tabbouleh
A Levantine salad made with parsley, bulgur, tomatoes, onions, mint, and a lemon-olive oil dressing.
Instructions
- Place the bulgur wheat in a large bowl. Pour the boiling water over it, cover tightly with a lid or plastic wrap, and let it sit for about 15 minutes or until the bulgur is tender and the water is absorbed.
- Fluff the bulgur with a fork to separate the grains. Allow it to cool to room temperature.
- In a large mixing bowl, combine the chopped parsley, mint, tomatoes, cucumber, and green onions.
- Add the cooled bulgur to the vegetable mixture and toss gently to combine.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper.
- Pour the dressing over the salad and toss well to ensure everything is evenly coated.
- Taste and adjust seasoning with additional salt or lemon juice if needed.
- Transfer the tabbouleh to a serving platter or bowl.
- Let the salad sit for at least 30 minutes before serving to allow the flavors to meld.
Ingredients
Nutritional Information & Health Goals
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Frequently Asked Questions
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Tabbouleh
A fresh salad made with parsley, bulgur, tomatoes, and lemon juice.
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