How to Make the Tastiest Tabbouleh

Made with cucumber, tomato, onion, and plenty of contemporary curly parsley and mint, this genuine tabbouleh recipe is an amazingly refreshing no-cook facet salad for straightforward potlucks, picnics, and straightforward dinners.

Salads sans lettuce are a present to salad lovers. Don’t get me mistaken, I like an excellent leafy inexperienced, however as a result of I eat so many salads on the common, switching issues up and going lettuce-less retains my salad recreation sturdy. This tabbouleh salad is a private fave, with a lot freshness I might eat it nearly each day.
Tabbouleh is a basic Lebanese salad made with bulgur (a grain), contemporary tomatoes, onion, parsley, mint, and a lemony dressing and sometimes eaten as a mezze (appetizer) often alongside creamy hummus or baba ganoush, and falafel. Like my quinoa and kale protein energy salad and my wholesome quinoa salad, protein-fueled tabbouleh is substantial sufficient to eat as a meal, but versatile sufficient to have as a facet. Salads like these are contemporary and wholesome, and the added carbs and protein give them extra heft and heartiness, making them tremendous satisfying. A dream of a salad, proper right here.

What’s In Tabbouleh

This grain salad is simple to make, with minimal substances and there’s no cooking concerned. Right here’s what you’ll must make basic tabbouleh:

  • Bulgur wheat—select fantastic bulgur to make this no-cook
  • Lemon juice
  • Slightly water
  • Roma tomatoes
  • English cucumber
  • Inexperienced onion
  • Contemporary curly parsley
  • Contemporary mint
  • Additional virgin olive oil
  • Kosher salt
  • What Sort of Bulgur Is Greatest In Tabbouleh

    Bulgur is among the 10 historic grains you have to be cooking with now. Additionally known as “cracked wheat”, bulgur is excessive in fiber, iron, phosphorous, magnesium and B nutritional vitamins, and an honest quantity of protein, to not point out, it’s additionally low on the glycemic index.
    The very best bulgur for tabbouleh is fine-grain bulgur as a result of it shortly absorbs liquid, so it doesn’t require cooking. I discovered it at my native Mediterranean grocery retailer, or you could find fine-ground bulgur wheat on-line right here (also referred to as cracked wheat). Use medium-grain for a extra substantial chunk, or common bulgur that can require cooking earlier than including to this salad.

    How to Make Tabbouleh

    Combine water and lemon juice with fantastic bulgur to melt it with out cooking. When soaked in a number of tablespoons of water combined with lemon juice and a sprinkle of salt, fantastic bulgur wheat doesn’t want cooking. Let the bulgur sit and plump within the salted liquid for 20-Half-hour, the place the flavors infuse because it rests. Medium bulgur may even work in tabbouleh however will take longer to melt and sure want a bit extra water and lemon juice.
    Seed and finely chop the roma tomatoes and cucumber. Roma tomatoes are a sturdy tomato selection with out lots of watery pulp or seeds, making them good substances in tabbouleh so it doesn’t get soggy. English cucumbers have good taste and now have fewer seeds to take away.
    Finely chop the parsley and mint, and don’t skimp on both! In most of my cooking, I take advantage of flat-leaf parsley, however not in tabbouleh. Curly parsley offers this salad its tremendous contemporary and purifying chunk, and it wants lots to make tabbouleh so satisfying. Mint provides a pleasant steadiness and freshness to the zesty lemon accents.
    Toss with extra lemon juice and inexperienced onion then let it relaxation. Give the salad not less than an hour to relaxation and soak up the flavors earlier than serving, or longer when you’ve got time.

    How Lengthy Does Tabbouleh Final?

    This salad will maintain within the fridge for 3-4 days. I discover the second day is typically even higher tasting than the primary.

    What to Serve With Tabbouleh

    If you happen to make this recipe, please let me know! Go away a ⭐️⭐️⭐️⭐️⭐️ score on this recipe under and depart a remark, take a photograph and tag me on Instagram with #foodiecrusheats.


    How to Make THE BEST Tabbouleh

    Made with cucumber, tomato, and plenty of contemporary curly parsley and mint, this genuine tabbouleh recipe is an amazingly refreshing no-cook facet salad for straightforward potlucks, picnics, and straightforward dinners.

    Course SaladCuisine LebaneseKeyword salad, tabbouleh

    Prep Time 20 minutesResting Time 30 minutesTotal Time 50 minutes

    Servings 6
    Energy 186kcal


  • 3/4 cup dried fantastic bulgur
  • 2 tablespoons water
  • 1/4 cup contemporary lemon juice , divided, from 2 lemons
  • 1 teaspoon kosher salt , divided
  • 1/3 cup additional virgin olive oil
  • 3 Roma tomatoes , seeded and chopped, about 1 cup
  • 1/2 English cucumber , seeded and chopped, about 1 cup
  • 3 inexperienced onions , chopped, about 1/3 cup
  • 1 cup finely chopped curly parsley
  • 1/2 cup finely chopped contemporary mint
  • Directions

  • In a big bowl, combine the bulgur with the water, 2 tablespoons of the lemon juice, and 1/2 teaspoon kosher salt till moistened then let the bulgur relaxation for about 20 minutes. In a small bowl, whisk the remaining lemon juice and kosher salt with olive oil.
  • Add the chopped tomatoes, cucumber, inexperienced onion, parsley, and mint to the bulgur. Drizzle with the dressing and stir nicely to mix. Cowl, and refrigerate for not less than 3 hours or in a single day. Style for seasoning earlier than serving and add extra salt or lemon juice as wanted.
  • Diet

    Energy: 186kcal | Carbohydrates: 18g | Protein: 3g | Fats: 12g | Saturated Fats: 2g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 9g | Sodium: 401mg | Potassium: 286mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1348IU | Vitamin C: 25mg | Calcium: 42mg | Iron: 2mg

    Extra Wholesome Salads You’ll Love

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