Tabbouleh Salad
The Best Easy Tabbouleh Recipe - bulgar tossed with parsley, mint, lemon, olive oil, cucumbers and tomatoes for a delicious fresh salad!
Servings: 8 servings
Ingredients
- 1 cup bulgur I prefer red, fine-ground
- 2 cups boiling water
- 3 medium sized ripe tomatoes diced
- 1 cucumber diced
- 2 cloves garlic finely minced
- Juice from 1 lemon
- 1 teaspoon kosher or coarse celtic salt
- 1-2 bunches of parsley stems removed (1 bunch is pictured, 2 is more traditional)
- 1½ cups mint leaves
- 4 scallions
- 5 tablespoons extra-virgin olive oil
- Freshly ground black pepper
Instructions
- Boil water.
- Pour bulgar into water and stir, remove from heat and let soak 1 hour.
- When bulgar is soft, strain and squeeze out any extra water.
- Place in large bowl, set aside.
- In a food processor, add mint, scallions, garlic, and parsley and mince (do not pulverize or liquify - this shouldn't be like pesto) - OR chop to mince finely. We prefer chopping by hand because we like a more rustic texture, some prefer more finely minced texture.
- Add to bowl with bulgar and stir.
- Stir tomatoes and cucumber into bulgar and minced herbs, toss to mix.
- In a small bowl, mix olive oil and lemon - stir well to combine.
- Drizzle olive oil and lemon over tabbouleh, tossing to evenly coat.
- Season with salt and fresh cracked pepper, to taste.
- Enjoy!
Nutrition
Serving: 1g | Calories: 129kcal | Carbohydrates: 13g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Sodium: 292mg | Fiber: 3g | Sugar: 6g
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