Tabouli Salad
Tabouli is a vibrant, refreshing salad loaded with fresh parsley. Salty and tangy this salad is a favorite on any Middle Eastern dinner table. Check out my tips for an authentic Lebanese tabouli.
Servings: 6 servings
Calories: 217kcal
Ingredients
- ½ cup fine #1 bulgur wheat about 70g
- ½ to ¾ cup fresh lemon juice. (Note1)
- 2 Tablespoons dry mint (Note2).
- 3-4 Roma tomatoes firm and finely diced.
- 5 green onions (65g) cleaned trimmed and sliced (white and green).
- 3 bunches fresh flat-leaf parsley about (330g) , finely chopped.
- ½ cup olive oil (120ml)
- 1 ½ teaspoon salt , or to your liking
Instructions
- Wash bulgur thoroughly, do not soak, drain. Place in a deep bowl.
- Pour over lemon juice and dry mint if using, mixing them all well. (Note3)
- Layer the other ingredients as follows, tomatoes, green onions and parsley.
If you are serving it right away (not recommended):
- Let it set for about 30 minutes.
- Add salt and oil, mix everything well together and refrigerate for at least an hour.
- If you are serving it after 8 hours or more (recommended):
- Cover and refrigerate for at least 8 hours.
- Before serving by one hour, add salt, oil then mix everything well and refrigerate again for 1 hour.
- Serve with romaine leaves or eat it by a fork.
Video
Notes
Note1: Be aware that lemon juice tartness fades over time, meaning it will be so tart if you used it right away. But it was just perfect the next day.
Note2: You can use ⅓ cup finely chopped fresh mint leaves.
Note3: Some people like adding Arabic Bharat to the bulgur as well but I like it with only fry mint.
Nutrition
Calories: 217kcal | Carbohydrates: 13g | Protein: 2g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 103mg | Potassium: 183mg | Fiber: 3g | Sugar: 2g | Vitamin A: 473IU | Vitamin C: 15mg | Calcium: 21mg | Iron: 1mg