Tabbouleh

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Authorbaidoone
RatingDifficultyBeginner

Tabbouleh is a salad of Lebanese origin consisting of chopped parsley, tomatoes, mint, onion, bulgur (Fine Cracked Wheat), and seasoned with olive oil, lemon juice, salt and pepper. In traditional Lebanese cuisine, Tabbouleh or Tabouli is usually served along with Mezza which is a host of appetizers.

Yields4 Servings
Prep Time30 minsTotal Time30 mins

 4 Bunches Parsley, Chopped Finely
 1 Bunch Green Mint Leaves, Chopped Finely
 2 Green Onions, Finely Sliced
 3 Tomatoes, Chopped
  cup Fine Bulgur (Fine Cracked Wheat)
 ½ Red or White Onion, Finely Chopped
 ½ cup Fresh Lemon Juice
 ¼ cup Olive Oil
 2 tsp Salt or to Taste
 Freshly Ground Black Pepper - to Taste

1

Rinse all vegetables and let dry, especially the parsley and mint.

2

Soak ⅓ Cup fine bulgur (fine cracked wheat) in water for about 15 minutes until it is soft and plumped up. Drain and squeeze out any excess water.

3

Cut stems off parsley then chop finely and gently using a sharp knife and add to a large mixing bowl. Lay them on a paper towel and let dry.

4

Cut stems off mint, and finely chop the leaves. Lay them on a paper towel and let dry.

5

Add chopped mint leaves, green onions, chopped tomatoes, and bulgur to the bowl.

6

Add the olive oil, lemon juice, salt & pepper then mix all the ingredients.

7

Taste check and adjust the lemon, salt and pepper if needed.

8

Serve immediately.

Serving Tips
- Chopped veggies should be dry of moisture and juice otherwise your salad turns soggy.
- To avoid soggy tabbouleh, it’s best if you mix it immediately before serving.
- Mix tabbouleh lightly with a fork and avoid over-mixing so it doesn’t turn soggy.
- For a cool tradition, serve tabbouleh on a lettuce or cabbage leaf and also with a side of homemade french fries for an extra treat.

Category

Ingredients

 4 Bunches Parsley, Chopped Finely
 1 Bunch Green Mint Leaves, Chopped Finely
 2 Green Onions, Finely Sliced
 3 Tomatoes, Chopped
  cup Fine Bulgur (Fine Cracked Wheat)
 ½ Red or White Onion, Finely Chopped
 ½ cup Fresh Lemon Juice
 ¼ cup Olive Oil
 2 tsp Salt or to Taste
 Freshly Ground Black Pepper - to Taste

Directions

1

Rinse all vegetables and let dry, especially the parsley and mint.

2

Soak ⅓ Cup fine bulgur (fine cracked wheat) in water for about 15 minutes until it is soft and plumped up. Drain and squeeze out any excess water.

3

Cut stems off parsley then chop finely and gently using a sharp knife and add to a large mixing bowl. Lay them on a paper towel and let dry.

4

Cut stems off mint, and finely chop the leaves. Lay them on a paper towel and let dry.

5

Add chopped mint leaves, green onions, chopped tomatoes, and bulgur to the bowl.

6

Add the olive oil, lemon juice, salt & pepper then mix all the ingredients.

7

Taste check and adjust the lemon, salt and pepper if needed.

8

Serve immediately.

Serving Tips
- Chopped veggies should be dry of moisture and juice otherwise your salad turns soggy.
- To avoid soggy tabbouleh, it’s best if you mix it immediately before serving.
- Mix tabbouleh lightly with a fork and avoid over-mixing so it doesn’t turn soggy.
- For a cool tradition, serve tabbouleh on a lettuce or cabbage leaf and also with a side of homemade french fries for an extra treat.

Tabbouleh

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