Tabouli Recipe
This delicious parsley, tomato, and bulgur salad is a staple in Mediterranean cuisine. It's a fresh and bright salad that can be served as an appetizer or side dish.
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Servings: 6 servings
Ingredients
- ½ cup fine bulgur wheat also called cracked wheat
- ¼ cup fresh lemon juice
- ⅓ cup extra virgin olive oil
- 2 firm Roma tomatoes finely diced (seeds removed)
- 3 bunches fresh curly parsley finely chopped (stems removed)
- ½ cup finely chopped mint leaves stems removed
- 2 shallots finely diced
- ½ teaspoon ground allspice
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
Instructions
- Place the bulgur, lemon juice, and olive oil in a bowl. Stir to combine and allow the bulgur to soak for 20 minutes till it has softened.
- Combine the chopped tomatoes, chopped parsley, chopped mint, dived shallots, allspice, sea salt, and black pepper in a large bowl. Stir to combine.
- When the bulgur has softened, add it to the parsley mixture, spooning out any excess lemon juice and oil into the bowl as well. Stir till fully combined.
- Serve at room temperature or save for up to 3 days in the refrigerator.
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Notes
For best results - chop each ingredient as finely as possible by hand (not with a food processor)
To Store - keep in the refrigerator in an airtight container for up to 4 days.
To Serve - can be served chilled or at room temperature.
Nutrition
Serving: 1g | Calories: 171kcal | Carbohydrates: 14g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 215mg | Potassium: 317mg | Fiber: 4g | Sugar: 2g | Vitamin A: 2736IU | Vitamin C: 47mg | Calcium: 60mg | Iron: 2mg