Learn how to make authentic Lebanese tabbouleh salad with fresh parsley, mint, bulgur, and a zesty lemon dressing. Perfect for a healthy, vegan, and refreshing side dish!
Place the bulgur wheat in a large bowl, and pour in water until it covers all the bulgur. Let it sit for about 15-20 minutes, or until the bulgur has absorbed the water and softened. Drain any excess water if necessary.
Chop the vegetables and herbs:
While the bulgur is resting, finely chop the parsley and mint leaves. Dice the tomatoes and cucumbers, and slice the scallions.
In a large bowl combine softened bulgur, chopped herbs and vegetables.
Prepare Tabbouleh Salad dressing:
In a small bowl or a jar combine lemon juice, olive oil, salt, pepper and mix well.
Pour the dressing over the salad, mix well and serve.
Video
Notes
Watch the Video: For a better understanding of the recipe, I always recommend watching the video recipe, which includes a step-by-step guide to help you succeed.
FAQs: Make sure you read the FAQs for this recipe which are located below the recipe box for additional tips and troubleshooting! For extra tips and variations read the article.
How to store:
In the Fridge: Store tabbouleh in an airtight container in the refrigerator. It will stay fresh for up to 3 days. Keep in mind that the longer it sits, the more the vegetables (especially tomatoes) may release their juices, which can make the salad a bit watery. To avoid this, you can wait to add the tomatoes right before serving.
Serving Tip: Before serving leftover tabbouleh, give it a good stir and taste it. You might want to add a little extra lemon juice or olive oil to freshen up the flavors.
High Protein Tabbouleh Salad: for extra protein and make it gluten-free use quinoa instead of bulguer.