Tabouli Salad Recipe

Tabouli Salad Recipe

from themediterraneandish.com
Salad
20 min
6 servings
190 kcal / serving

Traditional tabouli salad recipe with parsley, mint, bulgur wheat, finely chopped vegetables and a zesty dressing. Recipe with step-by-step photos.

Ingredients

  • ½ cupfine bulgur wheat
  • 4firm roma tomatoes, very finely chopped
  • 1english cucumber (hothouse cucumber), very finely chopped
  • 2 bunchesparsley, part of the stems removed, washed and well-dried, very finely chopped
  • 12fresh mint leaves, stems removed, washed, well-dried, very finely chopped
  • 4green onions, white and green parts, very finely chopped
  • salt
  • 3 tbsplime juice (lemon juice, if you prefer)
  • 3 tbspearly harvest extra virgin olive oil
  • romaine lettuce leaves to serve, optional

Directions

  1. 1

    Wash the bulgur wheat and soak it in water for 5-7 minute. Drain very well (squeeze the bulgur wheat by hand to get rid of any excess water). Set aside.

  2. 2

    Very finely chop the vegetables, herbs and green onions as indicated above. Be sure to place the tomatoes in a colander to drain excess juice.

  3. 3

    Place the chopped vegetables, herbs and green onions in a mixing bowl or dish. Add the bulgur and season with salt. Mix gently.

  4. 4

    Now add the the lime juice and olive oil and mix again.

  5. 5

    For best results, cover the tabouli and refrigerate for 30 minutes. Transfer to a serving platter. If you like, serve the tabouli with a side of pita and romaine lettuce leaves, which act as wraps or “boats” for the tabouli.

  6. 6

    Other appetizers to serve next to tabouli salad:Hummus; Baba Ganoush; or Roasted Red Pepper Hummus