Tabouli Salad Recipe
A refreshing Tabouli Salad recipe with bulgur, fresh vegetables, and herbs.
Equipment
- mixing bowl
- Colander
- Knife
- Cutting board
Ingredients
Bulgur and Herbs
- ½ cup fine bulgur wheat Rinse before soaking
- 2 bunches parsley Stems removed, well-dried, very finely chopped
- 12-15 leaves fresh mint Stems removed, very finely chopped
- 4 green onions White and green parts, very finely chopped
Vegetables
- 4 Roma tomatoes Very finely chopped
- 1 medium English cucumber Very finely chopped
Dressing and Seasoning
- 3-4 tablespoon lime juice or lemon juice, if preferred
- 3-4 tablespoon extra virgin olive oil Early Harvest recommended
- Salt to taste
Serving
- Romaine lettuce leaves optional, to serve
Instructions
Preparation
- 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.
- 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.
- Place the chopped vegetables, herbs and green onions in a mixing bowl or dish. Add the bulgur and season with salt. Mix gently.
- Now add the lime juice and olive oil and mix again.
- 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.
Serving Suggestions
- Other appetizers to serve next to tabouli salad: Hummus, Baba Ganoush, or Roasted Red Pepper Hummus.
Notes
Tabouli is best served chilled after allowing time for flavors to meld.
Nutrition
Serving: 1cupCalories: 150kcalCarbohydrates: 30gProtein: 5gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2.5gSodium: 200mgPotassium: 350mgFiber: 5gSugar: 3gVitamin A: 25IUVitamin C: 40mgCalcium: 5mgIron: 10mg
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