Tabbouleh Recipe – Eats Now

Name: Tabbouleh
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup bulgur wheat (fine-medium grind); 2 cups hot water; 1 pound ripe tomatoes, seeded and chopped (about 2 cups); 1 bunch green onions, white and green part, finely chopped (about 1 cup); 1 hothouse cucumber, halved, seeded and diced (about 2 cups); 2 large bunches fresh flat-leaf parsley, leaves finely chopped (about 2 cups); 1 bunch fresh mint leaves, finely chopped (about 1/2 cup); 1/2 teaspoon ground cumin; Kosher salt and freshly ground black pepper; 2 lemons, juiced; 1/4 cup extra-virgin olive oil

Servings: persons

1 cup bulgur wheat (fine-medium grind)
2 cups hot water
1 pound ripe tomatoes, seeded and chopped (about 2 cups)
1 bunch green onions, white and green part, finely chopped (about 1 cup)
1 hothouse cucumber, halved, seeded and diced (about 2 cups)
2 large bunches fresh flat-leaf parsley, leaves finely chopped (about 2 cups)
1 bunch fresh mint leaves, finely chopped (about 1/2 cup)
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
2 lemons, juiced
1/4 cup extra-virgin olive oil

1
Put the bulgur in a large bowl and pour in the hot water.
2
Cover with a dish or plastic wrap and let stand for about 30 to 45 minutes to rehydrate.
3
Drain in a strainer, pressing with the back of a wooden spoon to squeeze out as much water as possible.
4
In a mixing bowl, combine the tomatoes, onions, cucumber, parsley, and mint.
5
Toss the salad well to incorporate the ingredients; season with cumin, salt and pepper.
6
Add the bulgur; moisten with the lemon juice and olive oil.
7
Fold everything together to incorporate the ingredients.
8
The flavor will improve if the tabbouleh sits for a few hours.
9
Serve at room temperature.

202

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup bulgur wheat (fine-medium grind), 2 cups hot water, 1 pound ripe tomatoes, seeded and chopped (about 2 cups), 1 bunch green onions, white and green part, finely chopped (about 1 cup), and more.

Yes, Tabbouleh falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Tabbouleh

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