Tabouli

Total Time
15mins
Prep
15 mins
Cook
0 mins

Healthy and delicious middle eastern salad. Tabouli is a very simple salad that call for very little ingredients, but amazingly big on flavor.This salad is a delicious companion for everything from barbeques to baked chicken e.t.c.These measurements are to taste and may modified to suit your personal preference.

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Ingredients

Nutrition
  • 2 bunches fresh parsley (flat leaf preferrably)
  • 12-34 tomato (med to large in size)
  • 2 tablespoons onions
  • 13 cup Bulgar wheat
  • 2 -3 tablespoons olive oil
  • 18-14 cup lemon juice (to suit personal taste, I usually just squeeze the lemon and adjust it according to my taste, not me)
  • 12-1 teaspoon mint (dried or fresh)
  • 34 teaspoon sumaq
  • salt (personal choice)

Directions

  1. In a small bowl add bulgar wheat and let soak in approximately 1/2 to 1 cup of very hot water for about 10-15 minutes or until water is soaked up and bulgar and puffed up.
  2. If after bulgar has puffed up and soften there is still water left, just discard water and squeeze bulgar to get rid of any excess water.
  3. This step is very important!First three ingredients must be minced very finely.
  4. In a medium bowl, add all ingredients together and stir well.
  5. If the salad seems dry even though flavorful, either add a bit more lemon juice if in need or a few tbsp of water, then adjust salt e.t.c per taste.
  6. Let sit in the fridge for about 1 hour for the flavors to meld.
  7. Enjoy!
Most Helpful

5 5

Very good & seemed very authentic to me. I made this gluten free by using cooked quinoa instead of the bulgar. I used fresh mint and freshly squeezed lemon juice depending on the size of your onions I think they can or should be cut down to taste. It is just about our favorite tabbouleh. May make again.

5 5

Didn't have any sumac, so used a pinch of cumin as another reviewer suggested and it was perfect. Will make again, thanks!

5 5

this tabouli was easy and great tasting! i used about 2tbsp of dried parsley flakes, fresh mint, and a pinch of cumin. I did not use sumac. I will make this again for sure!