Tabouli (Tabbouleh) Recipe
Tabouli (Tabbouleh) is a refreshing and vibrant Middle Eastern salad made with bulgur, fresh parsley, mint, spring onions, and juicy tomatoes, all tossed in a tangy lemon and olive oil dressing. This healthy, gluten-free salad is perfect as a light lunch, side dish, or accompaniment to grilled dishes and dips.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Middle Eastern
- Diet: Gluten Free
Ingredients
Scale
Grains
- ¼ cup bulgur
Herbs and Vegetables
- 3 packed cups flat-leaf parsley, finely chopped
- ¼ cup mint leaves, finely chopped
- 5 spring onions, finely chopped
- ½ pound tomatoes, cut into small dice
Dressing and Seasoning
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon salt (or more to taste)
- ⅛ teaspoon black pepper
Instructions
- Prepare the Bulgur: Soak ¼ cup bulgur in hot water for 20 minutes until softened, then squeeze out any excess water thoroughly. Alternatively, boil the bulgur according to the package instructions and let it cool completely before using. Transfer the prepared bulgur to a large mixing bowl.
- Chop the Vegetables: Finely chop 3 packed cups of flat-leaf parsley, ¼ cup mint leaves, 5 spring onions, and dice ½ pound of ripe tomatoes into small pieces. Drain the tomatoes if they are too watery to avoid excess liquid in the salad. Add all the chopped herbs and vegetables to the bowl with the bulgur.
- Season the Salad: Pour in 2 tablespoons of extra virgin olive oil and 2 tablespoons of freshly squeezed lemon juice. Add 1 teaspoon of salt and ⅛ teaspoon of black pepper. Mix everything very well to combine all flavors. Taste the salad and adjust the seasoning if needed. For best flavor, chill the salad in the refrigerator for at least 30 minutes before serving.
- Serve and Enjoy: Serve the tabouli cold as a refreshing light lunch or a healthy side salad. It pairs wonderfully with pita bread, hummus, or grilled vegetables. It is also a fantastic dish to bring to BBQs and potlucks for a bright, fresh option.
Notes
- Soaking bulgur in hot water is the traditional method that keeps the salad light and fluffy, but boiling works too if preferred.
- If tomatoes are very juicy, draining them prevents the salad from becoming soggy.
- Fresh herbs are key to authentic flavor; try not to substitute dried herbs.
- Adjust salt and lemon juice at the end to suit your taste preferences.
- Tabouli is best served chilled, so preparing it a little ahead of time helps the flavors meld.
- This recipe is naturally gluten-free when using fine bulgur or substituting with quinoa for those sensitive to gluten.
Keywords: tabouli, tabbouleh, bulgur salad, Middle Eastern salad, parsley salad, healthy salad, gluten free salad, vegetarian salad, fresh herbs salad
Find it online: https://cookwithyana.com/tabouli-tabbouleh-recipe-2/
