Tabbouleh
A fresh and vibrant Levantine salad featuring finely chopped parsley, mint, and tomatoes. It's brightened with lemon juice and olive oil, with a subtle chew from bulgur wheat.
An original recipe by Forkin
- Total time
- 55 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 211 kcal
Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 0.5 cupbulgur wheat, fine grain
- 0.5 cupwater, for soaking
- 2 cupfresh parsley, finely chopped, packed
- 0.5 cupfresh mint, finely chopped, packed
- 2 pcstomato, diced
- 0.25 pcsyellow onion, finely minced
- 1 pcslemon, juiced
- 3 tbspolive oil, extra virgin
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
Equipment
fork · knife · cutting board · mixing bowl
The method
Step by step
- 1
Place the bulgur wheat in a medium bowl and pour the water over it.
Cook’s note: Ensure the bulgur is completely submerged to rehydrate evenly.
- 2
Let the bulgur soak for 30 minutes, or until all the water is absorbed and the grains are tender.
About 30 min
Cook’s note: If any excess water remains, drain it thoroughly.
- 3
While the bulgur soaks, finely chop the fresh parsley and fresh mint.
About 10 min
Cook’s note: Chop the herbs very finely for the best texture in tabbouleh.
- 4
Dice the tomato and finely mince the yellow onion.
About 5 min
Cook’s note: Remove the seeds from the tomato before dicing to prevent a watery salad.
- 5
Once the bulgur is ready, fluff it with a fork.
- 6
Add the chopped fresh parsley, fresh mint, diced tomato, and minced yellow onion to the bowl with the bulgur.
- 7
Squeeze the lemon juice into the bowl.
Cook’s note: Roll the lemon on a counter before juicing to get more juice out.
- 8
Drizzle with olive oil, then season with salt and black pepper.
- 9
Gently toss all ingredients together until well combined.
Cook’s note: Taste and adjust seasoning if needed.
- 10
Serve immediately or chill for a more refreshing taste.
Per serving
Nutrition
- Calories
- 211.4kcal
- Protein
- 4.8g
- Carbs
- 27.5g
- Fat
- 10.9g
- Fibre
- 7.4g
- Sugar
- 3.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover tabbouleh in an airtight container in the refrigerator.
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