Tabbouleh Salad Recipe

Tabbouleh is a Middle Eastern classic and is the perfect salad to have in hot weather as it is refreshing and healthy, and very easy to make. I think this is one of those recipes that has many different variations. In fact when eating out I have had tabbouleh served which is mainly chopped parsley, and other times when it is made with cous cous.

This version uses bulgur (cracked wheat) which has a lovely taste and consistency. I also use a no-cook absorption method where the liquid is added to the bulgur at room temperature and it is allowed to rest until it absorbs all the liquid. I prefer this way of doing it this way even if it seems like it would take a little longer because there is less cooking involved, less mess and if you cook the bulgur, even though it only takes 20 minutes, you still have to wait for it to cool down.

Tabbouleh is great on it’s own or as a side dish. It can also be made in advance and for some reason actually tastes better from one day to the next.

Tabbouleh Salad Recipe
Yield: 4-6 Servings
Difficulty: Easy
Cooking time:

Description

Tabbouleh is a Middle Eastern classic and is the perfect salad to have in hot weather as it is refreshing and healthy, and very easy to make. Made with bulgur wheat, tomato, cucumber and parsley this is a perfect side dish or even on it's own

Metric
US/Cups

Ingredients

  • 1 cup of bulgur wheat
  • 1½ cups of water
  • 1 lemon, zest
  • ½ lemon, juice
  • ½ medium onion
  • pinch of salt
  • 250 g cucumber
  • 250 g tomato
  • 3 tbsp parsley
  • 1 tbsp mint leaves
  • ½ tsp ground nutmeg
  • 2 tbsp extra virgin olive oil
  • 1 cup of bulgur wheat
  • 1½ cups of water
  • 1 lemon, zest
  • ½ lemon, juice
  • ½ medium onion
  • pinch of salt
  • 9 oz cucumber
  • 9 oz tomato
  • 3 tbsp parsley
  • 1 tbsp mint leaves
  • ½ tsp ground nutmeg
  • 2 tbsp extra virgin olive oil

Instructions

  1. Add the bulgur wheat to a bowl and grate the lemon zest on top, add the salt and mix with a fork.
  2. Add the water at room temperature or slightly warm and lemon juice, mix lightly, cover and allow to rest for about 45 minutes to an hour, until all the liquid has been absorbed.
  3. Finely dice the onion, add to another bowl and cover generously with water. This will remove all the harsh raw onion flavour, and leave a mild flavour with no aftertaste. Leave until the bulgur is ready to use.
  4. When the bulgur has absorbed all the liquid drain the onions, rinse and drain again. Add to the bulgur wheat.
  5. Peel, de-seed and finely dice the cucumber. Finely dice the tomato, a bunch of parsley, and the mint leaves. Add these to the bowl, mix and taste for seasoning.
  6. Add the ground nutmeg to the bowl.
  7. Add a good glug of extra virgin olive oil, mix well and you have something delicious.

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