Tabbouleh Salad
Step into the Mediterranean with our Tabbouleh Salad recipe! Packed with flavor and nutrition, this salad is easy to make and a crowd-pleaser.
Servings: 8 people
Calories: 193kcal
Ingredients
- 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
Instructions
- 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.
- Pour lemon juice into a small bowl.
- 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.
Notes
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 red onion.
Other optional additions include olives and bell peppers.
Other optional additions include olives and bell peppers.
Nutrition
Calories: 193kcal | Carbohydrates: 30g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 12mg | Potassium: 292mg | Fiber: 7g | Sugar: 2g | Vitamin A: 809IU | Vitamin C: 18mg | Calcium: 30mg | Iron: 1mg
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