Easy Tabbouleh Salad Recipe

This quick and easy Tabbouleh Salad is full of fresh herbs, bulgur wheat, cucumbers, tomatoes and green onions all tossed with fresh lemon juice and olive oil. This is one recipe that you can feel good about feeding your family. Make a batch today and see just how much everyone really enjoys it.

Course Salad

Cuisine Mediterranean

Keyword lebanese tabbouleh, tabbouleh, tabbouleh salad, tabbouli, taboulah, tabouleh, tabouli

Prep Time 15

Cook Time 10

Servings servings

Calories 239kcal

Author Beth Pierce

Ingredients

1 cup bulgur wheat
1 cup boiled water
3 cups finely chopped fresh curly parsley about 2 large bunches
1/4 cup finely chopped fresh mint leaves
1/2 English cucumber finely diced
2 roma or cherry tomatoes finely diced
1/3 cup chopped green onions
4 tablespoons fresh lemon juice
1/3 cup extra virgin olive oil
kosher salt and fresh ground black pepper to taste

Instructions

In a medium bowl combine bulgur wheat and boiling water. Let soak for 1 hour and drain well. Fluff the bulgur wheat with a fork.
In a large bowl combine the bulgur wheat, parsley, mint, cucumbers, tomatoes, and green onions. Sprinkle with lemon juice and olive oil. Toss gently to coat.
Season with salt and pepper to taste. Refrigerate for 1 hour and toss again right before serving.

Notes

Purchase the curly leaf parsley for this recipe not the flat leaf parsley.
You can use a food processor to chop the parsley and the mint but a sharp knife is recommended for the cucumbers, tomatoes and green onions.
Chop the green onions, cucumbers and tomatoes finely.
Bulgur wheat is available at some local grocery stores in the baking or health food section. Look for Bob's Red Mill brand as they have a delicious whole grain non gmo red bulgur wheat.
This salad is best refrigerated for about an hour before serving so the flavors can co-mingle however toss again right before serving.
Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition