Tabbouleh Recipe
Dive into the vibrant flavors of the Middle East with this refreshing Tabbouleh recipe, where fresh herbs, crisp vegetables, and tangy lemon dressing come together to create a light and satisfying salad that's perfect for any occasion. Whether served as a side dish or a main, this dish promises a burst of freshness in every bite.
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Servings: 6 servings
Ingredients
- 3 cups finely chopped curly parsley approximately 2 bunches
- ⅔ cup cooked bulgur wheat*
- 1 cup diced English cucumber
- 1 cup cored and diced tomato
- ⅓ cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 garlic clove grated
- ½ teaspoon sea salt
- ¼ teaspoon ground coriander
- Pinch of cinnamon
- ⅓ cup finely chopped fresh mint
- 2 scallions chopped
Instructions
- Begin by whisking together the extra-virgin olive oil, fresh lemon juice, grated garlic, sea salt, ground coriander, and a pinch of cinnamon in a large mixing bowl. Once the dressing is well combined, fold in the finely chopped parsley, diced cucumber, and tomato. Add the cooked bulgur wheat, fresh mint, and chopped scallions. Gently toss everything together to ensure the ingredients are evenly coated with the dressing. Adjust seasoning to your taste, then chill the tabbouleh in the refrigerator until you’re ready to serve.
Notes
- For coarse bulgur, bring 2 cups of water to a boil in a medium-sized pot. Add 1 cup of dry coarse bulgur, stir, then cover and remove from heat. Allow it to sit for 20 to 30 minutes until the bulgur becomes tender. Drain any excess water and fluff the grains with a fork. Measure out 2/3 cup of the cooked bulgur for the salad, and reserve the remainder for another dish. Let the bulgur cool to room temperature before mixing it into the salad.
For fine bulgur, place it in a bowl and cover with water by about 1/2 inch. Let it soak for 20 minutes, or until tender, then drain.