A traditional Middle Eastern Tabbouleh salad bursting with fresh parsley and mint, bulgur wheat, tomatoes, and cucumber, all dressed with a simple lemon juice and olive oil.
- ½ cup bulgur wheat
- 1 english cucumber diced
- 1 cup roma tomatoes 2-3 tomatoes, seeded and diced
- 2 cups fresh parsley 2-3 bunches, chopped fine
- ⅓ cup fresh mint chopped fine
- ¼ cup green onion sliced very thin
- ¼ cup lemon juice
- ⅓ cup olive oil extra virgin
- ½ tsp salt or to taste
- ¼ tsp pepper or to taste
Cook Bulgur: Bring water to boil, add the bulgur and cover. Reduce heat to a simmer and cook for about 5 minutes, stirring occasionally. Let the bulgur cool.
Prep Ingredients: Meanwhile, chop up the cucumber, tomatoes, parsley, mint, green onion, and add them to a large salad bowl. Whisk the lemon juice, olive oil, salt, and pepper together in a separate small bowl.
Toss & Serve: Add the bulgur to the salad bowl along with the prepared dressing. Toss everything well to combine, Taste for seasoning and add more salt and pepper if needed.
- I chose to cook the bulgur in this recipe, but another option is to soak it in the lemon juice and olive oil! This will take much longer, but will allow it to absorb all that bright, zesty flavor.
- If you want a full Middle Eastern inspired meal, serve it as a side alongside Falafel, Chicken Shawarma, Chicken Gyros or some Grilled Harissa Sesame Chicken Thighs.
- You can store leftover tabbouleh salad in the refrigerator in an airtight container for up to 2 days. If your salad has an excessive amount of dressing or too much liquid, make sure to drain any excess before refrigerating it!
Serving: 1serving | Calories: 260kcal | Carbohydrates: 22g | Protein: 4g | Fat: 19g | Saturated Fat: 3g | Sodium: 318mg | Potassium: 543mg | Fiber: 6g | Sugar: 4g | Vitamin A: 3320IU | Vitamin C: 58mg | Calcium: 79mg | Iron: 3mg