How to Make THE BEST Tabbouleh
Made with cucumber, tomato, onion, and lots of fresh curly parsley and mint, this authentic tabbouleh recipe is an amazingly refreshing no-cook side salad for easy potlucks, picnics, and easy dinners.
5 from 7 votes
How to Make THE BEST Tabbouleh
Made with cucumber, tomato, and lots of fresh curly parsley and mint, this authentic tabbouleh recipe is an amazingly refreshing no-cook side salad for easy potlucks, picnics, and easy dinners.
Course SaladCuisine LebaneseKeyword salad, tabbouleh
Prep Time 20 minutesResting Time 30 minutesTotal Time 50 minutes
Servings 6
Calories 186kcal
Ingredients
- ¾ cup dried fine bulgur
- 2 tablespoons water
- ¼ cup fresh lemon juice , divided, from 2 lemons
- 1 teaspoon kosher salt , divided
- ⅓ cup extra virgin olive oil
- 3 Roma tomatoes , seeded and chopped, about 1 cup
- ½ English cucumber , seeded and chopped, about 1 cup
- 3 green onions , chopped, about ⅓ cup
- 1 cup finely chopped curly parsley
- ½ cup finely chopped fresh mint
Instructions
- In a large bowl, mix the bulgur with the water, 2 tablespoons of the lemon juice, and ½ teaspoon kosher salt until moistened then let the bulgur rest for about 20 minutes. In a small bowl, whisk the remaining lemon juice and kosher salt with olive oil.
- Add the chopped tomatoes, cucumber, green onion, parsley, and mint to the bulgur. Drizzle with the dressing and stir well to combine. Cover, and refrigerate for at least 3 hours or overnight. Taste for seasoning before serving and add more salt or lemon juice as needed.
Nutrition
Calories: 186kcal | Carbohydrates: 18g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 401mg | Potassium: 286mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1348IU | Vitamin C: 25mg | Calcium: 42mg | Iron: 2mg
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