Tabbouleh Salad

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Last Updated on June 5, 2015 by Chef Mireille

Tabbouleh Salad

Tabbouleh is a bulgur salad of Arab origin popular throughout the Middle East in the countries of Lebanon, Syria, Jordan, Palestine & Israel. It is very popular in the West and you will easily encounter this salad in many eating establishments.
Middle Eastern and Eastern European markets who cater to people who eat bulgur in many forms will sell many different types of bulgur. The usual options are fine, medium coarse, coarse and extra coarse. While most people in the West usually make tabbouleh with fine bulgur, I prefer to use medium coarse as I find the fine bulgur becomes too mushy.

Tabbouleh

Serves 6-8

  • 2 cups medium coarse bulgur
  • 4 cups boiling water
  • 1/4 cup olive oil
  • 1/2 cup lemon juice
  • 3/4 cup parsley, finely chopped
  • 1/4 cup mint, finely chopped
  • 2 Persian cucumbers, chopped
  • 2 tomatoes, chopped
  • salt and pepper, to taste

Place bulgur in a bowl and cover with the boiling water. Let sit for 15 minutes. Most of the water will have been absorbed by the bulgur. Drain excess water.
Add cucumbers, parsley and mint to the bulgur. Toss to combine.
In a small bowl, place lemon juice. While whisking, slowly drizzle in olive oil until thoroughly incorporated.
Add to bulgur and mix well. Leave to rest for 30 minutes.
Add tomatoes and toss to combine. Adjust salt and pepper, as necessary.
Serve chilled or at room temperature.

Bulgur Wheat Salad

Note: onions are also usually included, but I don’t like raw onions, so I’ve personalized the salad to my preferences. When I make this for other people, I add 1 chopped onion.
Other optional additions include olives and bell peppers.

See also  Healthy Beet Hummus Wrap

If you are anti raw onion like me, try my version of Lebanon’s national dish.

Lebanese Salad

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Chef Mireille

Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Comments

  1. Deb in Hawaii

    I love tabbouleh–such fresh and tasty flavors! This one looks wonderful and I like how you molded it–I seldom think to do that and it makes the salad look so fancy. 😉 I just bought a big bag of freekeh at Costco and its bulgur-like texture makes me want to make some tabbouleh out of it after seeing your post. Thanks for sharing with Souper Sundays!

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