This authentic Tabbouleh is a refreshing Middle Eastern salad made with parsley, mint, bulgur, tomatoes, cucumber, and a zesty lemon-olive oil dressing. Light, healthy, and bursting with flavor—perfect as a side dish or part of a mezze platter.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Servings: 4–6
Ingredients
- 1/2 cup fine bulgur wheat
- 2 cups fresh parsley, finely chopped
- 1/2 cup fresh mint leaves, finely chopped
- 2 medium tomatoes, diced
- 1 small cucumber, diced
- 3 green onions, finely sliced
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Soak bulgur: Place bulgur in a bowl and cover with hot water. Let sit for 15 minutes until softened, then drain well.
- Chop herbs and veggies: Finely chop parsley, mint, tomatoes, cucumber, and green onions.
- Make dressing: In a small bowl, whisk olive oil, lemon juice, salt, and pepper.
- Combine: In a large bowl, mix bulgur, herbs, and vegetables. Pour dressing over and toss well.
- Serve: Chill for 30 minutes before serving for best flavor.
Tips & Variations
- For gluten-free, replace bulgur with quinoa.
- Use plenty of fresh parsley—it’s the main ingredient!
- Add pomegranate seeds for sweetness and color.
- Best enjoyed fresh, but can be stored in the fridge for up to 2 days.
