Fresh Herb Tabbouleh
A vibrant and refreshing salad made with bulgur, fresh herbs, and vegetables, perfect for any occasion.
Ingredients
Grains
- 1 cup bulgur wheat Rinsed and drained
- 2 cups boiling water For soaking bulgur
Fresh Herbs & Vegetables
- 1 cup parsley, finely chopped
- ½ cup mint, finely chopped
- 1 cup tomatoes, diced
- ½ cup cucumber, diced
- ¼ cup green onions, chopped
Dressing
- ¼ cup olive oil
- ¼ cup lemon juice Freshly squeezed preferred
- to taste salt
Instructions
Preparation
- Gather all your ingredients and rinse the bulgur wheat. Set it aside.
- Chop your parsley, mint, tomatoes, cucumber, and green onions finely.
Cooking the Bulgur
- Place the bulgur in a large bowl and pour boiling water over it, ensuring it's completely submerged.
- Cover the bowl with plastic wrap or a lid and let it sit for about 30 minutes.
Mixing the Salad
- Once the bulgur is softened, fluff it with a fork.
- Mix in the chopped parsley, mint, tomatoes, cucumber, and green onions.
Preparing the Dressing
- In a small bowl, whisk together olive oil, lemon juice, and salt.
Combining
- Pour the dressing over the bulgur mixture and toss gently to coat all ingredients.
Serving
- Chill the tabbouleh in the fridge for at least an hour before serving.
- Taste and adjust seasoning if necessary before serving.
Notes
The tabbouleh tastes better the next day. Store in an airtight container in the refrigerator for up to three days.