I adore this fresh, bright, earthy salad! It is very light but yet adequately filling as a meal itself. I often eat it for lunch with the addition of some good tuna, a warm piece of pita if I have it & a sparkling water! At dinner I would make kebabs & rice or maybe grill some fish or lamb (yes)! It is very simple to make as it comes together fast.  It is best to eat after allowing to sit in the refrigerator for 2- 4 hours to allow it to become cold & harmonious! 🙂 But you can eat it right away if you can’t wait!

I am sharing this to WELCOME SPRING as this is the perfect warm weather salad to have on hand or take to a seasonal BBQ or shower! Let me share a little history about this dish as I always find it fascinating to know where recipes originate.

There are many ways to make this salad (and even alternate spelling sof  tabouleh, tabbouli, tabouli, or taboulah)) depending on the country or region the recipe is from but the basics are all very similar! This is a dish that was found traditionally in the Arab countries of  Egypt, Syria, Lebanon, Iraq, Palestine, Jordan & Israel.  It’s origins do go back to Biblical times. Variations are now found in areas like the Dominican Republic, Asia & now graces American tables regularly. Some recipes are heavier on the parsley than my recipe (especially if they are from Syrian or Lebanese). I like more bulgur than parsley. You can experiment if you wish & make it your own (like I did by using cilantro & not the traditional mint) IF I serve it with lamb I DO opt for mint sometimes. A common substitution for bulgur is couscous although I prefer the bulgur.

ENJOY!!

Print Recipe

Tabbouleh

A refreshing Middle Eastern Salad made with bulgur wheat (cracked wheat). Good as a meal or a side salad. Great with grilled fish or chicken!

Course

Lunch, Salad, Side dish

Cuisine

Main Dish, Mediterranean

Keyword

Salad

Prep Time

15 minutes

Passive Time

30 minutes

Servings

servings

Ingredients

• 1 cup Bulgur Wheat Soak according to instructions (Bob's Red Mill is a good choice)
• 2-3 medium plum (roma) tomatoes ~ 2 c. diced (I diced up 1 small container of grape tomatoes because that is what I keep on hand)
• 1 large (or 2 small) cucumbers cut in half & dice after de-seeding (use a spoon or melon baller to scrap out seeds
• 1 large bunch flat leaf parsley chop well but wash & cut of lower, long stems first
• 1 large bunch cilantro (OR you can use mint) chop well but wash & cut of lower, long stems first
• 1 small yellow (sweet) onion cut into a small dice or mince
• 2 large cloves garlic minced (or 1 tsp already minced/jarred)
• 2 regular lemons juiced - (no seeds) approx 1/2 cup
• 1/4 cup extra virgin olive oil
• to taste coarse salt & cracked pepper
• 1 Tbsp diced preserved lemon or orange OPTIONAL - just adds an extra brightness. I keep then on hand, so it's a good place to use some

Course Lunch, Salad, Side dish Cuisine Main Dish, Mediterranean Keyword Salad Prep Time 15 minutes Passive Time 30 minutes Servings servings Ingredients 1 cup Bulgur Wheat Soak according to instructions (Bob's Red Mill is a good choice) 2-3 medium plum (roma) tomatoes ~ 2 c. diced (I diced up 1 small container of grape tomatoes because that is what I keep on hand) 1 large (or 2 small) cucumbers cut in half & dice after de-seeding (use a spoon or melon baller to scrap out seeds 1 large bunch flat leaf parsley chop well but wash & cut of lower, long stems first 1 large bunch cilantro (OR you can use mint) chop well but wash & cut of lower, long stems first 1 small yellow (sweet) onion cut into a small dice or mince 2 large cloves garlic minced (or 1 tsp already minced/jarred) 2 regular lemons juiced - (no seeds) approx 1/2 cup 1/4 cup extra virgin olive oil to taste coarse salt & cracked pepper 1 Tbsp diced preserved lemon or orange OPTIONAL - just adds an extra brightness. I keep then on hand, so it's a good place to use some

Instructions

1. You will need a food processor (of a very good blender like a Vitamix would work)
2. Soak the bulgur wheat first because it will be ready once you have the veggies cut & prepped.
3. Now cut up all veggies as directed in the ingredients list.

   
4. Once the bulgur has soaked, remove the cover & let it sit (so NOT warm any more) for about 30 minutes....I sometimes stick it in the freezer for 15 minutes or the refrigerator for 30 (stir once). I don't want my veggies to be sad and 'wilty' by adding them to warm bulgur is why I do this!
5. Squeeze in (or stir in if you already squeezed) the lemon juice, preserved lemon & add the olive oil ... plus garlic, salt & pepper. Stir well.

   
6. Now add both parsleys (that are chopped well) to the bulgur & stir (fold in) with a spoon or spatula to incorporate well.
7. Now add the veggies & fold in also. Taste & season more with s&p if needed. I also find I sometimes add a little more oil &/or lemon juice depending on how it has soaked up... sometimes it's not needed.

   
8. ENJOY! This will keep for up to a week in the refrigerator in a covered container.

Recipe Notes

NOTES: