logo
Test Kitchen Approved

Tabbouleh

Soups & SaladsVegetarianVegan

Time: 1 hour 5 minutes

Yield: 6 servings

recipe image

About

This fresh, herby, bulgar wheat salad originates from the Middle East and is the perfect spring and summer side! Eat Tabbouleh as a salad or even with some hummus and pita bread like a dip. With lemon juice, parsley, mint, and cucumber, Tabbouleh is the most refreshing dish you will ever eat. It will certainly make the day that much sunnier!

Recommended Articles

Ingredients

  • 1 1/2 cups water
  • 3/4 cup bulgur wheat
  • 1 cup English cucumber, finely diced
  • 1 1/4 cups Roma tomatoes, seeded and finely diced
  • 1/2 cup green onions, thinly sliced
  • 1 cup curly parsley, finely chopped
  • 1/4 cup fresh mint, finely chopped, optional
  • 1/3 cup olive oil
  • 3 tablespoons lemon juice
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

Directions

Step 1 -In a saucepan, bring the water to a boil.

Step 2 -In a large bowl, combine the bulgar wheat with the boiling water.

Step 3 -Cover and allow the wheat to soften for 45 minutes. Drain off the extra liquid.

Step 4 -In the same bowl as the bulgar wheat, add the cucumber, the tomatoes, the green onions, the parsley, and the mint.

Step 5 -In a small mixing bowl, combine the olive oil, the lemon juice, the salt, and the pepper.

Step 6 -Add the dressing to the bowl with the bulgar wheat mixture. Toss to combine.

Step 7 -Cover the salad and allow it to rest in the refrigerator for at least 30 minutes and up to 2 days.

Step 8 -Serve cold.

Explore More Favorites