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Tabbouleh Salad Recipe
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feelgoodfoodie.net

Tabbouleh Salad Recipe

This authentic tabbouleh salad is a fresh Middle Eastern classic made with parsley, tomatoes, bulgur, and a bright lemon dressing; serve as a side or light meal!

Prep

40 min

Cook

—

Total

40 min

Serves

6

Instructions

  1. 01

    Whisk the olive oil, lemon juice, salt, and pepper in a large bowl until well combined. Stir in the bulgur. Let the grains soak up the dressing until they are plump and most of the moisture is absorbed for about 20 to 30 minutes.

  2. 02

    Meanwhile, add the parsley, tomatoes, green onions, and mint to one side of the large bowl with the bulgur, but don’t mix yet.

  3. 03

    When the bulgur is plump, and the lemon-olive oil mixture is mostly absorbed, stir everything together until well combined. Serve at room temperature or chilled from the fridge.

Nutrition

per serving · 1 serving

Calories
141
Protein
2g
Carbs
8g
Fat
12g
Fiber
2g
Sugar
1g
Sat. fat
2g
Sodium
111mg

Variations & swaps

Recipe Variations

  • Quinoa Tabbouleh: For a gluten-free alternative or a different twist on texture, you can use cooked quinoa instead of bulgur. Grab my tutorial for how to cook quinoa for the best texture.
  • Kale Tabbouleh Salad: Kale is more mild than parsley so the taste is more palatable for most people. And, when you chop it finely, it looks like parsley!
  • Cauliflower Tabbouleh: This is a grain-free low-carb twist made with grated cauliflower or cauliflower rice.
View original on feelgoodfoodie.net

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