Tabouli Salad (Tabbouleh)
Recipe from Mediterranean Food & Diet | Easy Recipes | Suzy Karadsheh · original post · full recipe on themediterraneandish.com
A fresh Middle Eastern herb salad of very finely chopped parsley, mint, tomatoes and cucumber with fine bulgur, lime juice and olive oil.
Serves 6 20 min
VeganDairy freeSaladMiddle eastern
Ingredients
- fine bulgur wheat85 g
- roma tomatoes — very finely chopped4 ea
- english cucumber — very finely chopped1 ea
- flat-leaf parsley — very finely chopped2 bunch
- fresh mint leaves — very finely chopped5 g
- green onions — very finely chopped4 ea
- limes — juiced2 ea
- extra virgin olive oil45 ml
Method
- Wash the bulgur wheat and soak it in water for 5 to 7 minutes. Drain very well, squeezing the bulgur by hand to get rid of any excess water. Set aside.
- Very finely chop the vegetables, herbs and green onions. Put the chopped tomatoes in a colander to drain excess juice.
- Place the chopped vegetables, herbs and green onions in a mixing bowl. Add the bulgur and season with salt. Mix gently.
- Add 3 to 4 tablespoons of lime juice and the olive oil and mix again.
- For best results, cover and refrigerate for 30 minutes. Transfer to a serving platter and, if you like, serve with pita and romaine lettuce leaves to use as wraps.
Cooking for a different diet?
Swaps that keep this dish what it is. The prices on this page are for the recipe as written.
Gluten-free
- 85 g Quinoa instead of fine bulgur wheat
Rinse the quinoa and simmer it for about 12 minutes instead of soaking, then drain and cool it completely before mixing it with the herbs.
Swaps are suggestions — check labels if you are cooking for an allergy.
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- fine bulgur wheat · 85 g
- roma tomatoes · 4 items
- english cucumber · 1 item
- flat-leaf parsley · 2 bunch
- fresh mint leaves · 5 g
- green onions · 4 items
- limes · 2 items
- extra virgin olive oil · 45 ml