Tabbouleh

Honestly, I am getting hungry just thinking about this Tabbouleh salad again!

Tabbouleh is the Arabian dish that I like to make thevmost because it is so easy to prepare and taste delicious. This salad is traditionally made of tomatoes, cucumber, scallions, chopped parsley, mint and bulgur. Now, bulgur is a whole wheat grain that is partially pre-cooked, it is low in fat and high in fiber, but as a whole grain it contains gluten.

Sometimes some friends tell me that they would like to make Tabbouleh, but they don’t prepare it because the bulgur can be very hard to find at the supermarkets. I normally don’t think it is that hard because I live in a big city where things are easily found. So if you have problems to find it, you can easily substitute bulgur for quinoa, couscous or even brown rice.

Depends on the type of bulgur wheat you have, there are many different ways to prepare it. I suggest you check the package for cooking instructions. Some types of bulgur you just need to soak by adding boiling water, stirring, covering and letting sit for few minutes. Others, you actually have to do a quick cooking which means bring water to a boil, add bulgur, boil for 2-4 minutes, stir occasionally, cover and let stand for few minutes as well. The brand that I always use only requires soaking the bulgur for five minutes. For seasoning, I just use olive oil, lemon juice, salt and pepper. That’s it. Easy as can be. That is one advantage of making Tabbouleh for dinner. Fast, easy and delicious.

Now, I would like to hear from you. What is your favorite recipe to make when you don’t have much time?

Tabbouleh

Yield: 4 people

Prep Time:

5 mins

Total Time:

1 hr

Honestly, I am getting hungry just thinking about this Tabbouleh salad again!

Print Recipe

5 from 1 vote

Ingredients

US Customary - Metric

• 1 cup pre-soaked bulgur
• 1 cup cherry tomatoes — seeded and halved
• 1 cucumber — peeled, seedless and fine dice
• ¾ cup chopped parsley
• ¼ tsp chopped fresh mint
• 2 finely minced scallions
• 2 tbsp extra-virgin olive oil
• Juice of ½ lemon
• ¼ tsp black pepper
• Salt

Instructions

1. How to prepare pre-soak Bulgur.
2. Place ½ cup Bulgur in a heatproof bowl. Pour 1-cup boiling water and let stand for about 1 hour. After one hour you will have 1 cup pre-soaked bulgur.

For the Salad

1. Combining in a salad bowl presoaked bulgur with the remaining ingredients, including olive oil and fresh lemon juice.
2. Then toss well and adjust the seasoning if you think it is necessary.

Course: Salad

Cuisine: Arabic

Keyword: lunch, salads, vegan, vegetarian

All text and images © Olivia Ribas / Primavera Kitchen.

Nutrition Information

Amount per serving (1/4) — Calories: 139, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Sodium: 157mg, Potassium: 403mg, Carbohydrates: 16g, Fiber: 4g, Sugar: 3g, Protein: 3g

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