Tangy, refreshing, and super light! Tabbouli salad recipe is a staple in Middle Eastern dinners and celebration parties. When there is tabbouli, there is an ultimate pleasure. It perfectly suits vegan diets and you can adjust it to fit gluten-free diets.
Tabbouli will be your new favorite salad! Take a large spoon of tabbouli and feel the juice and tang of fresh lemon juice and olive oil with the nutty flavor of fine bulgur. Then, allow your taste buds to enjoy the natural juices of tomatoes mixed with finely chopped green onions, fresh parsley, and aromatic mint. A delightful and tasty mix of flavors in one bowl!
Light and Refreshing!
You Will Fall in Love with Tabbouli Salad!
Tabbouli, also spelled as Tabbouleh, is a staple dish in the Middle East. It is very famous, especially for birthday parties, friends’ gatherings, and special occasions. Whenever you want your guests to feel special, serve them a bright and shiny bowl of tabbouli.
For the ultimate experience, fill a lettuce leaf with a spoonful of tabbouli and enjoy the amazing taste. You can do so with a cabbage leaf as well. Take my word for it! You will ask for a second and even a third bowl!
Tabbouli is a main part of mezze next to hummus dip, baba ganouj, Fried Kibbeh, Stuffed Grape Leaves, and other irresistible side dishes that fill your tummy with balanced delicious flavors.
Middle Eastern tabbouli, sometimes called Mediterranean parsley salad, is served with an array of delicious main dishes. You can enjoy it with grilled meat, next to some French fries and hummus dip to make the perfect feast. Try it with grilled chicken, tawook, shawarma, salmon, and even as an appetizer before serving a stew. Healthy and delicious!
A Bowl of Delicacy!
Pro Tips for Tabbouli Salad Fans!
It is recommended to wash the parsley with cold water, and then dry it in the salad spinner. You can also wash parsley a day before so it completely dries for the tabbouli salad.
You can use dry mint instead of fresh mint. Since it has a more intense taste, you will need less dry mint.
Look for bulgur in natural food stores, Middle Eastern markets, or large supermarkets in the grains section. For this recipe, bulgur does not require cooking.
If you want to prepare tabbouli ahead, you can soak bulgur. Then, chop the vegetables and set them one layer after the other in an airtight container. Keep it in the fridge for 1-2 days. Add the dressing upon serving so it stays bright and fresh.
If you want to go on a picnic, you can take keep the chopped veggies and bulgur in an airtight container and the dressing in a mason jar. Mix upon serving and enjoy.
You can add a drizzle of pomegranate molasses for a tangier taste and a dash of seven spices for extra flavor.
Frequently Asked Questions
Why not? It might taste even better for many people especially since all the flavors will be totally combined. Also, the longer it lasts, bulgur will absorb more liquid and will taste even better.
Yes, of course. It will save you time, especially on those busy tiring days! Make sure that the blade is sharp enough to get finely chopped parsley.
Both tabbouli and fattoush are healthy delicious Middle Eastern salads. Well, fattoush has tomatoes, cucumber, lettuce, and sumac as the main ingredients. For fattoush, the veggies are chopped into relatively large cubes. However, tabbouli has parsley and bulgur as the main ingredients and the veggies are finely chopped.
A Medley of Colors! Easy and Nutritious!
Best Tabbouli Salad Recipe
Having a bowl of fresh salad is necessary for a healthy delicious meal. Try serving the tabbouli salad to your family and friends. Although it needs much chopping, it deserves all the effort. It will become their favorite salad. Double the amounts to make an extra-large bowl. It will be devoured at once!
What You Need
Parsley: The true star of the show! Choose a bright green bunch of flat parsley or curly parsley to prepare your fresh salad.
Lemon juice: It’s essential to get the tangy, savory harmony between ingredients.
Fine bulgur wheat (burghul): It is made of finely cracked grain wheat that is cooked and dried. You can replace it with quinoa for a gluten-free tabbouli.
Roma tomato: Choose firm and ripe tomato for the beautiful red color in your tabbouli salad.
Persian cucumber: It adds a refreshing light taste to your salad.
Green onions: If they are not available, you can use white onions or spring onions.
Fresh mint: It adds an amazing aroma. You can use dry mint if not available.
Olive oil: Use extra virgin olive oil for the ultimate taste.
Salt: Adjust salt to fit your taste.
Steps to Prep
First, soak the burghul in lemon juice for extra flavor, for at least half an hour.
Meanwhile, wash and dry the parsley. Get rid of the stems and keep the part with the leaves.
Now, chop the parsley as fine as possible.
Then, chop the green onions all the way down to the white parts, also as finely as possible.
Next, chop the mint, tomato, and cucumber as finely as possible and add them to the parsley and onions.
After that, add the soaked burghul, then the olive oil. Adjust lemon juice and salt to taste.
Finally, mix well and serve. Bon appétit!
Recipes You Must Try:
Authentic Middle Eastern Chicken Shawarma
Traditional Palestinian Musakhan Recipe
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Tabbouli Salad Recipe (Tabbouleh)
Ingredients
- 3 bunches parsley
- ¼ cup fine burgul wheat
- 1 roma tomato
- 1 Persian cucumber
- 3 green onions
- ¼ cup fresh mint
- ¼ cup olive oil
- ¼ cup lemon juice
- salt to taste
Instructions
- Soak the burghul in lemon juice for extra flavor, for at-least half an hour.
- Meanwhile, wash and dry the parsley. Get rid of the stems and keep the part with the leaves.
- Chop the parsley as fine as possible.
- Chop the green onions all the way down to the white parts, also as finely as possible.
- Chop the mint, tomato and cucumber as finely as possible and add them to the parsley and onions.
- Add the soaked burghul, then the olive oil. Adjust lemon juice and salt to taste.
- Mix well and serve. Bon appetite!
Notes
- It is recommended to wash the parsley with cold water and then dry it in the salad spinner. You can also wash parsley a day before, so it completely dries for the tabbouli salad.
- You can use dry mint instead of fresh mint. Since it has a more intense taste, you will need less dry mint.
- Look for bulgur in natural food stores, Middle Eastern markets, or large supermarkets in the grains section. For this recipe, bulgur does not require cooking.
- If you want to prepare tabbouli ahead, you can soak bulgur. Then, chop the vegetables and set them one layer after the other in an airtight container. Keep it in the fridge for 1-2 days. Add the dressing upon serving so it stays bright and fresh.
- If you want to go on a picnic, you can take keep the chopped veggies and bulgur in an airtight container and the dressing in a mason jar. Mix upon serving and enjoy.
- You can add a drizzle of pomegranate molasses for a tangier taste and a dash of seven spices for extra flavor.
