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.
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.
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Notes
Bulgur wheat is available in most grocery stores. I typically buy mine in the bulk bins.
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.
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.