Tabbouleh Salad Recipe

Name: Tabbouleh Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Boiling Water; 1/2 cups Fine Bulghur Wheat; 3 whole Bunches Flat Leaf Parsley; 1 whole Bunch Of Mint; 2 whole Roma Tomatoes, Seeded And Diced; 1 whole Large Cucumber, Peeled, Seeded, And Diced; 3 whole Green Onions, Thinly Sliced; 6 Tablespoons Extra Virgin Olive Oil; 3 Tablespoons Fresh Lemon Juice; 1/2 teaspoons Kosher Salt

Servings: persons

1 cup Boiling Water
1/2 cups Fine Bulghur Wheat
3 whole Bunches Flat Leaf Parsley
1 whole Bunch Of Mint
2 whole Roma Tomatoes, Seeded And Diced
1 whole Large Cucumber, Peeled, Seeded, And Diced
3 whole Green Onions, Thinly Sliced
6 Tablespoons Extra Virgin Olive Oil
3 Tablespoons Fresh Lemon Juice
1/2 teaspoons Kosher Salt

1
1. Pour the boiling water over the bulghur wheat in a shallow bowl. Use a fork to quickly stir the water into the wheat, then set aside for 10 minutes.
2
2. Fluff the wheat with a fork, then place a plate (or a sheet of plastic wrap) over the top of the bowl and place it in the fridge.
3
Let it rest until it reaches room temperature, at least 15 minutes.
4
3. Wash the leaves of the parsley and mint then dry completely with a paper towel.
5
4. Trim off the stems of the herbs and discard.
6
5. Mince the parsley and mint leaves and place in a large bowl.
7
6. Remove the cooled bulghur from the fridge and combine with the herbs, fluffing and tossing with a fork. Fold in the tomatoes, cucumber, and green onions.
8
7. Drizzle in the olive oil and lemon juice and toss well. Sprinkle in the salt, stir and taste. Add more salt if needed. Serve cool or at room temperature.

803

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 10 ingredients. The key ingredients include: 1 cup Boiling Water, 1/2 cups Fine Bulghur Wheat, 3 whole Bunches Flat Leaf Parsley, 1 whole Bunch Of Mint, and more.

Yes, Tabbouleh Salad 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 Salad

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