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Tabbouleh

Tabbouleh is a traditional Middle Eastern grain salad made with bulgur wheat, fresh herbs, cucumbers, tomatoes, lemon juice, and olive oil.  

Tabbouleh

We recently fell in love with a local Lebanese restaurant and they have such delicious food–especially their hummus and tabbouleh. My daughter really loves this type of herbaceous salad and recently requested I try making tabbouleh (also spelled tabouli) at home. I found a recipe on Cook and Kate deemed the best tabbouleh so I gave it a try. We all thought this grain salad was delicious, refreshing, and flavorful. I served this salad with some kebabs, hummus, and flatbread for a delicious and healthy dinner.

Tabbouleh

How to Make Tabbouleh

Make the dressing by whisking together the olive oil, lemon juice, garlic, sea salt, and freshly cracked pepper, to taste, in a small jar; set aside to allow flavors time to mingle.

Prepare the bulgar wheat per package instructions; drain well. Place the drained & cooked bulger in the refrigerator to cool down completely.

Meanwhile, combine the diced cucumber and tomato together in a strainer. Season with 1/4 teaspoon of salt and set aside for at least 15 minutes. Side Note: This will allow extra water to drain from the vegetables so the salad doesn’t get watery. 

Place the chopped parsley and thin stems in a food processor; pulse until chopped very well. Add the mint leaves and pulse to chop very well.

Prepare the tabbouleh by combining the cold bulger together with the chopped herbs, cucumber, and tomatoes; toss well.

Drizzle the well-whisked dressing over the salad and toss to coat evenly. Allow the salad to rest for 15 minutes before serving to allow flavors time to mingle. Serve immediately or chill it for later.

Tabbouleh will keep well in the refrigerator, covered, for up to 4 days.

Tabbouleh

Tabbouleh

Tabbouleh

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Course: Salad
Cuisine: Lebanese
Servings: 4
Author: Pam - For the Love of Cooking / Original Cookie & Kate

Ingredients

Dressing:

  • 3 tbsp olive oil
  • 3 tbsp fresh lemon juice **We like it tangy--use less lemon juice if you don't
  • 1 large clove of garlic, minced
  • Sea salt and freshly cracked pepper, to taste

Salad:

  • ¼ cup bulgur wheat, cooked per package instructions
  • ½ cup English cucumber, diced **About 1/2 cucumber
  • 1 medium tomato, diced
  • ¼ tsp kosher salt
  • 1 large bunch of curly parsley, thick stems removed **Should be about 1 ½ cups after pulsing in a food processor
  • 3 tbsp fresh mint leaves
  • 1 green onion, sliced very thinly

Instructions

  • Make the dressing by whisking together the olive oil, lemon juice, garlic, sea salt, and freshly cracked pepper, to taste, in a small jar; set aside to allow flavors time to mingle.
  • Prepare the bulgar wheat per package instructions; drain well. Place the drained & cooked bulger in the refrigerator to cool down completely. 
  • Meanwhile, combine the diced cucumber and tomato together in a strainer. Season with 1/4 teaspoon of salt and set aside for at least 15 minutes. Side Note: This will allow extra water to drain from the vegetables so the salad doesn't get watery.
  • Place the chopped parsley and thin stems in a food processor; pulse until chopped very well. Add the mint leaves and pulse to chop very well. 
  • Prepare the tabbouleh by combining the cold bulger together with the chopped herbs, cucumber, and tomatoes; toss well. 
  • Drizzle the well-whisked dressing over the salad and toss to coat evenly. Allow the salad to rest for 15 minutes before serving to allow flavors time to mingle. Serve immediately or chill it for later. 
  • Tabbouleh will keep well in the refrigerator, covered, for up to 4 days.
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