Tabbouleh Salad Recipe

Tabbouleh salad in a dish with yellow trim

Course: Salad

Cuisine: Lebanese

Keyword: lebanese salad, lebanese tabbouleh, lebanese tabouli, tabbouleh, tabbouleh recipe, tabbouleh salad, tabouli, tabouli recipe, tabouli salad

Prep Time: 20

Total Time: 20

Servings:

Calories: 129kcal

Author: Maureen Abood

Tabbouleh is delicious on its own, eaten with thin pita bread so you can dip the bread in the juices on your plate or the salad bowl…. It is a perfect accompaniment to grilled meats, especially shish kebab, lamb chops or steaks.

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Ingredients

¼ cup fine bulgur
2 lemons juiced
4 tablespoons extra virgin olive oil
½ teaspoon kosher salt
⅛ teaspoon black pepper
1 teaspoon crushed dried mint
3 bunches fresh curly parsley washed, dried, and finely chopped (2 cups)
20 fresh mint leaves washed, dried, and finely chopped (¼ cup)
1 large tomato seeded
5 scallions white and green parts

Instructions

In a small bowl, whisk together the lemon juice, olive oil, salt, pepper, and dried mint. Add the bulgur and set aside to soften for 15 minutes while you make the salad.
Use a big sharp knife to dice the tomatoes into ¼" pieces, and finely slice the scallions.
Combine the parsley, mint, tomato, scallions, and soaked bulgur with vinaigrette liquid in a serving bowl. Toss to combine. Taste and add more seasoning, if needed. Serve immediately or chill, then serve.

Notes

Nutrition