Description
A refreshing and vibrant Lebanese Tabbouleh Salad recipe that combines the freshness of parsley and mint with juicy tomatoes, crunchy cucumbers, and zesty lemon dressing.
Ingredients
Fresh Parsley:
1 bunch (finely chopped, about 2 cups)
Fresh Mint Leaves:
1/2 cup (finely chopped)
Tomatoes:
2 medium (diced)
Cucumber:
1 small (diced)
Green Onions:
2 (finely sliced)
Bulgur Wheat:
1/4 cup
Lemon Juice:
1/4 cup
Extra-Virgin Olive Oil:
1/4 cup
Salt:
1/2 teaspoon
Black Pepper:
1/4 teaspoon
Instructions
- Soak Bulgur: Place bulgur in a small bowl, cover with warm water, soak for 15 minutes until tender, drain, and squeeze out excess water.
- Mix Ingredients: In a large bowl, combine parsley, mint, tomatoes, cucumber, green onions, and bulgur. Toss to mix.
- Add Dressing: Drizzle lemon juice and olive oil, season with salt and pepper. Mix well.
- Let Sit: Allow flavors to blend by letting the salad sit for 10-15 minutes before serving.
- Serve: Enjoy chilled or at room temperature.
Notes
- For an authentic texture, use extra-fine bulgur.
- Ensure herbs are finely chopped for a light, fluffy salad.
- Tabbouleh is traditionally heavy on parsley and light on bulgur.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Lebanese
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
