This Homemade Tabbouleh recipe is fresh and delicious! A vegetarian Levantine salad consisting of finely minced parsley, mint and green onions tossed with soaked bulgur wheat, lemon juice and olive oil.
Raise your hand if you love tabbouleh.
me: (raises both hands)
Tabbouleh is a vegetarian salad, consisting mainly of chopped fresh parsley, soaked bulgur wheat and tomatoes, tossed with lemon juice and olive oil. It’s so incredibly fresh, healthy and easy too!
The first time I had it was years ago. My sister Kelly brought it to a family gathering and served it as an appetizer next to hummus and pita bread. You couldn’t pay me to walk away from that table. I kept shoveling it in.
Since then, I’ve made it countless times as side to grilled chicken and have used the leftovers to make a dip. Truth be told, I could eat it as is any time of the day.
To Make This Tabbouleh You will need:
- bulgur wheat
- flat leaf Italian parsley
- fresh mint
- green onions
- kosher salt
- olive oil
- lemon juice
Pour 3/4 cup of boiling water over the bulgur wheat.
Set the bowl off to the side to soak for 30 minutes. Then fluff it with a fork.
In your food processor, fitted with the blade attachment, add the 2 large bunches chopped parsley. I use the leafy tops and tender stems and discard any tough and thicker stems. Next add 1/4 cup fresh mint leaves, 4 to 5 roughly chopped green onions, 2 cloves peeled and chopped fresh garlic and a generous pinch of kosher salt.
Secure the lid and pulse until every thing is finely chopped.
Scrape down the bowl as you go.
In a mixing bowl, add the parsley mixture, 2 seeded and diced roma tomatoes and the soaked bulgur wheat.
Pour in 1/4 cup of fresh lemon juice.
And then 1/4 cup olive oil.
Toss to combine.
Taste and season with more kosher salt if needed.
Before serving, cover and chill for 4 hours or over night, doing this will allow the flavors to develop.
Looking for a grain free tabbouleh? No problem! Check out my cauliflower tabbouleh recipe!
- 3/4 cup bulgur wheat
- 3/4 cup boiling water
- 2 large bunches parsley, tough stems removed
- 1/4 cup fresh mint leaves
- 4 to 5 finely chopped green onions
- 2 cloves garlic, chopped
- kosher salt
- 2 roma tomatoes, finely chopped (optional)
- 1/4 cup lemon juice
- 1/4 cup olive oil
- Add the bulgur wheat to a small bowl and pour the hot boiling water over top. Set it off to the side to soak for 30 minutes.
- In a large food processor, add the parsley, mint, green onions, garlic and a generous pinch of salt.
- Pulse until finely minced.
- In a large bowl combine the parsley mixture with the bulgur wheat, tomatoes, lemon juice and olive oil. Toss to combine.
- Cover and refrigerate 4 hours to over night.
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