Tabouleh Salad

A traditional Levantine salad that is refreshing and the perfect addition to your mezze spread! Tossed together with chopped parsley, mint, tomatoes, bulgur, olive oil & lemon juice. For those less familiar, bulgar is an ancient whole wheat grain, commonly used in Middle Eastern dishes. Couscous is also a great substitute. 
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May 07, 2019
Serves 3-4 Total time:
45 Minutes
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Directions

1

Place the bulgur in a wide container. Pour in the boiling water, cover and allow to soak for 30 minutes.

Tip: Based on your dietary preference or what's already available in your pantry, you can 1-1 substitute bulgar with couscous or quinoa!

2

In the meantime dice the tomatoes and chop the onion and parsley.

3

Drain the bulgur, squeezing out any excess water.

4

Mix all the ingredients together, season and serve drizzled with olive oil.

  • Season each layer of the salad separately to make the flavors pop.
  • Drizzle with a little olive oil before serving, to maintain the crispy texture of the ingredients.
  • Finely chop the ingredients to get equal amounts on every spoonful.
  • If you are in a hurry, soften the bulgur in boiling water for a couple of minutes beforehand.
  • If you have lots of leftover tabbouleh, place the mix in a blender and pulse to create a paste. Shape into patties and either bake or fry for a vegan, healthy burger version!

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