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A bowl of tabbouleh with a serving spoon in it.
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Tabbouleh Recipe

This tabbouleh recipe is a bulgur wheat salad made with fresh herbs, tomatoes and cucumber, all tossed together in a simple lemon dressing. A delicious and healthy side dish that pairs perfectly with a variety of Mediterranean dishes.
Course Salad
Cuisine Mediterranean
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6
Calories 180kcal
Author Sara Welch

Ingredients

  • 3/4 cup bulgur wheat
  • 1 1/2 cups boiling water
  • 1 cup English cucumber finely diced
  • 1 1/4 cups Roma tomatoes seeded and finely diced
  • 1/2 cup green onions thinly sliced
  • 1 cup curly parsley finely chopped
  • 1/4 cup fresh mint finely chopped (optional)
  • 1/3 cup olive oil
  • 3 tablespoons lemon juice
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  • Place the bulgur wheat and boiling water in a large bowl. Cover and let it sit for 45 minutes or until the wheat has softened. Drain off any excess liquid
  • Add the cucumber, tomatoes, green onions, parsley and mint to the bowl with the bulgur wheat.
  • In a small bowl, whisk together the olive oil, lemon juice, salt and pepper.
  • Pour the dressing over the salad and toss to coat.
  • Cover the salad and chill for at least 30 minutes or up to 2 days. Serve.

Video

Notes

  1. Bulgur wheat is available in most grocery stores. I typically buy mine in the bulk bins.
  2. This recipe requires quite a bit of chopping to get the fine texture that's so traditional with this salad. To save a little time, you can use the food processor to chop the parsley.
  3. This salad tastes best when it has some time to sit so that the bulgur can absorb the dressing. I recommend making it at least one hour before you plan to serve it. 

Nutrition

Calories: 180kcal | Carbohydrates: 17g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Sodium: 399mg | Potassium: 225mg | Fiber: 4g | Sugar: 1g | Vitamin A: 1131IU | Vitamin C: 21mg | Calcium: 33mg | Iron: 1mg