Tabbouleh Recipe – Eats Now

Name: Tabbouleh
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salads
Ingredients: 2 cups fine bulgur*; 1/2 cup minced onion; 2 scallions, using green and white parts; Salt; Pepper; 1/2 cup minced parsley; 1 tbsp. minced fresh dill; 3 tbsp. minced fresh mint leaves; 1-1/2 tbsp. dried mint; 5 tbsp. lemon juice; 6 tbsp. olive oil; Tomato wedges; Green capsicum, seeded and cut into rings; Black olives

Servings: persons

2 cups fine bulgur*
1/2 cup minced onion
2 scallions, using green and white parts
Salt
Pepper
1/2 cup minced parsley
1 tbsp. minced fresh dill
3 tbsp. minced fresh mint leaves
1-1/2 tbsp. dried mint
5 tbsp. lemon juice
6 tbsp. olive oil
Tomato wedges
Green capsicum, seeded and cut into rings
Black olives

1
Put bulgur in a large bowl; cover with ample cold water and let stand for 30 minutes.
2
Bulgur will swell to more than double the size.
3
Put in a strainer and drain.
4
Squeeze out with your hands as much moisture as you can; spread out on a kitchen towel and let dry for 10 minutes.
5
Add salt, pepper, parsley, dill, mint leaves, oil and lemon juice; blend well.
6
Add more salt, pepper and lemon juice, if needed.
7
Line a serving platter with lettuce leaves; mound tabbouleh on top and garnish with olives, tomato wedges and capsicum rings.

No nutrition data on file — estimate from the ingredient list.

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 14 ingredients. The key ingredients include: 2 cups fine bulgur*, 1/2 cup minced onion, 2 scallions, using green and white parts, Salt, 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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