littlesunnykitchen.com
Tabbouleh
Featuring fresh parsley, mint, and bulgur wheat, this is the traditional and authentic tabbouleh salad recipe without any twists or extras.
Prep
20 min
Cook
—
Total
20 min
Serves
4
Instructions
- 01
Rinse the bulgur wheat and soak it in lemon juice as you chop the vegetables. It will plump up and double in size, so make sure you’re using a bowl that is big enough. This takes 15-20 minutes.
- 02
Chop the herbs and vegetables small.
- 03
In a large bowl, combine the soaked bulgur wheat, chopped parsley, mint, onion, and tomato. Mix well.
- 04
To the salad, add the olive oil, salt and pepper, and toss until well combined.
- 05
At this point, taste the salad and check if you need more lemon juice, olive oil, or salt. The salad should not be dry.
- 06
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
- 07
When ready to serve, give the tabbouleh a good stir and serve in bowls, or over lettuce leaves (usually romaine is used).
Nutrition
per serving · 1 serving
- Calories
- 305
- Protein
- 3g
- Carbs
- 15g
- Fat
- 28g
- Fiber
- 4g
- Sugar
- 3g
- Sat. fat
- 4g
- Sodium
- 29mg
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