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Easy Tabbouleh Salad – Grains meet Herbs!

A plate with grains and vegetables

Tabbouleh is a wonderfully fresh Middle Eastern salad made with bulgur, vegetables, herbs and lemon juice. It tastes great, and is easy to make ahead for a crowd-pleasing salad.

Prep Time 15 mins
Cook Time 5 mins
Rest Time 60 mins
Total Time 1 hr 20 mins
Cooking Method:
Cuisine:
Course: , ,
Difficulty: Beginner
Servings: 2
Calories: 225 kcal per serving
Best Season: Spring, Summer
Ingredients
  • 1/2 cup bulgur wheat (fine)
  • 1/2 cup water
  • 1/2 cup parsley (fresh, finely chopped)
  • 4 leaves mint (fresh, finely chopped)
  • 2 spring onion (white & green parts finely chopped)
  • 1 tomato (fresh, roma type, finely diced)
  • 1/2 cucumber (finely diced)
  • 1/2 green pepper (mild, finely chopped)
  • 40 ml olive oil
  • 1/2 lemon (the juice)
  • black pepper (freshly ground)
  • 1 pinch cumin (ground, optional)
  • 1/2 tsp vinegar (from red grapes, optional)
Instructions
  1. 1

    Bring 1/2 cup of salted water to a boil in a small pot. Turn off the heat, stir in the bulgur and cover. Allow the bulgur to absorb all of the water (about 30 minutes).

  2. 2

    In a small bowl whisk the oil and the lemon juice with vinegar and cumin.

  3. 3

    Fluff cooled bulgur with a fork. Add bulgur in a serving bowl together with the chopped vegetables and herbs. Toss gently to combine. 

  4. 4

    Now add the the lemon juice and olive oil mix and toss once again.

  5. 5

    Season with salt and pepper. Chill until ready to serve to allow fragrances and tastes to blend.

Notes
  • You can store the salad in the refrigerator (covered) for up to 4 days.
  • Substitute bulgur with lentils! Use 200gr of fine lentils.
Read it online: https://catinmykitchen.gr/recipe/easy-tabbouleh-salad/

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