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Tabbouleh: bulgur salad with parsley and mint
Lebanese salad with soaked fine bulgur, parsley, mint, tomatoes, cucumber, and scallions in a lemon and olive oil dressing. Serves 4.
Save on PinterestRecipe at a glance
- Prep time
- 25 min
- Total time
- 40 min
- Servings
- 4 servings
- Difficulty
- Easy
Tabbouleh is a refreshing Lebanese salad in which parsley, not grain, takes center stage. Simply pour boiling water over fine bulgur and let it soak. Finely chop the parsley and mint with a knife, then toss with tomatoes, cucumber, scallions, olive oil, and lemon juice.
Serve it on its own, with roasted meat, or alongside grilled vegetables.
Ingredients
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Instructions
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Soak the bulgur
Place the bulgur in a bowl, pour over 150 ml boiling water, cover, and let soak for 15 minutes, until the water is absorbed. Fluff with a fork and spread on a plate to cool more quickly. Coarse bulgur would need to be cooked, so use fine bulgur for this salad.
Chop the herbs
Wash the parsley and mint and dry thoroughly; wet leaves would make the salad soggy. Remove the thicker stems and finely chop the leaves with a sharp knife. Do not use a blender, which would crush the herbs.
Cut the vegetables
Halve the tomatoes, scoop out the seeds and juices with a spoon, and finely dice the flesh. Dice the cucumber and thinly slice the scallions.
Toss the salad
Combine the bulgur, herbs, and vegetables in a bowl. Whisk together the olive oil, lemon juice, salt, and pepper, pour over the salad, and toss. Let stand for 10 minutes to allow the flavors to blend, then add lemon juice to taste.
Tip: Chop the mint just before mixing, as the cut leaves darken quickly when exposed to air. Squeeze the juice from a fresh lemon for a more fragrant salad.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 245 kcal
- Protein
- 5.2 g
- Carbohydrates
- 28 g
- of which sugars
- 3.9 g
- Fat
- 14 g
- of which saturates
- 2.0 g
- Fiber
- 5.8 g
- Salt
- 1.5 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Tabbouleh – bulgurový šalát s petržlenovou vňaťou a mätou
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