Lebanese Tabbouleh Salad Recipe
Create a refreshing Lebanese Tabbouleh Salad in just 30 minutes – a delightful blend of fresh parsley, lemon juice, and tomatoes that brings the authentic flavors of Lebanon to your kitchen!
Servings: 4
Calories: 317kcal
Ingredients
- 1/2 c. fine bulghur wheat
- 1 c. boiling water
- 3 bunches flat-leaf parsley
- 1 bunch mint
- 2 roma tomatoes seeded and finely diced
- 1 large cucumber peeled, seeded, and finely diced
- 3 green onions thinly sliced (white and light green parts only)
- 6 Tbsp. extra virgin olive oil
- 3 Tbsp. fresh lemon juice
- 1/2 tsp. Kosher salt
Instructions
Prepare the Bulghur Wheat
- Pour the boiling water over the bulghur wheat into a shallow bowl. Use a fork to quickly stir the water into the wheat, then set aside for 10 minutes.
- Fluff the wheat with a fork, then place a plate (or plastic wrap) over the top of the bowl and place it in the fridge.
- Let rest until room temperature, at least 15 minutes.
Prepare the Herbs
- Wash the leaves of the parsley and mint, then dry completely with a paper towel.
- Trim the stems and discard them.
- Mince the parsley and mint leaves and place them in a large bowl.
Make the Tabbouleh
- Remove the cooled bulghur from the fridge and combine it with the herbs, fluffing and tossing with a fork. Fold in the tomatoes, cucumber, and green onions.
- 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.
Notes
To store Lebanese Tabbouleh Salad, place it in an airtight container and refrigerate. It stays fresh for up to 3 days.
Nutrition
Serving: 1serving | Calories: 317kcal | Carbohydrates: 27g | Protein: 5g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Sodium: 252mg | Potassium: 339mg | Fiber: 7g | Sugar: 2g | Vitamin A: 479IU | Vitamin C: 14mg | Calcium: 35mg | Iron: 1mg
