Tabbouleh

With fresh parsley and mint, tomatoes, crisp cucumbers, and bulgur, this tabbouleh recipe is packed with flavour. Great for meal prep!

Course Salad, Side Dish

Cuisine Middle Eastern

Prep Time 10

Cook Time 2

Soaking Time 30

Total Time 42

Servings servings

Calories 187

Author Jessica Hylton

Ingredients

For the bulgur

½ cup red bulgur 91 grams
1 cup water 237 ml
Juice of 1 lemon
¼ cup olive oil 59 ml
½ teaspoon ground coriander 1.8 grams

For the salad

3 cups finely chopped fresh parsley (I like the curly kind) 180 grams
½ cup finely chopped fresh mint 13 grams
4 scallions finely sliced
2 cloves garlic minced
3 firm Roma tomatoes diced small
2 Persian cucumbers diced small
2 tablespoons olive oil, plus more if desired 30 ml
Juice of ½ lemon
Salt and pepper to taste

Instructions

Combine the bulgur, water, lemon juice, olive oil, and coriander in a saucepan. Bring the water to a boil. Turn the heat off and cover the saucepan. Let the mixture sit until the water has fully absorbed into the bulgur (about 30 minutes). Fluff with a fork.
In a large salad bowl, toss together the bulgur, parsley, mint, scallions, garlic, tomatoes, cucumbers, olive oil, and lemon juice.
Taste the salad and season with salt and pepper, if desired. If you’d like to add more olive oil here, you can too. It’s a matter of personal preference.

Notes

Transfer tabbouleh to an airtight container and store it in the refrigerator for 3 to 4 days. Give it a good stir before serving to redistribute the dressing. Because of the fresh ingredients, tabbouleh should not be frozen.

Nutrition