Fresh Tabbouleh Recipe
Tabbouleh is a light and fresh Mediterranean salad made with fresh parsley, bulgur wheat, green onions, mint, and tomatoes tossed in a lemon dressing.
Servings: 4
Ingredients
For the Dressing
- 1/3 Cup Olive Oil
- 1 Lemon zested
- 3 Tablespoons Lemon Juice
- 1 Cloves Garlic minced
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
For the Tabbouleh
- 1/3 Cup Fine Bulgur
- 1/2 Bunch Flat Leaf Parsley
- 1 ½ - 2 Bunches Curly Leaf Parsley
- 2 Green Onions minced, or 3 chives, minced
- 1/4 Cup Mint Leaves
- 1 Cup Grape Tomatoes chopped
Instructions
For the Dressing
- Whisk the dressing together and stir in the bulgur. Let the bulgur grains soak up the dressing until they are plump and most of the moisture is gone, about 20 to 30 minutes.1/3 Cup Olive Oil, 1 Lemon, 3 Tablespoons Lemon Juice, 1 Cloves Garlic, 1/2 teaspoon Salt, 1/4 teaspoon Pepper, 1/3 Cup Fine Bulgur
For the Tabbouleh
- Sprinkle a little salt over chopped tomatoes set on a napkin on a plate.1 Cup Grape Tomatoes
- Cut off the thick stems of the parsley and mint. Finely chop the parsley and 1/3 of the remaining stems. I have been using a food processor or small blender which is faster and easier, just be sure to not over pulse. It is best to only process 1 bunch at a time.1/2 Bunch Flat Leaf Parsley, 1 ½ - 2 Bunches Curly Leaf Parsley, 1/4 Cup Mint Leaves
- Transfer the chopped parsley and mint to a large serving bowl.
- Add the tomatoes, without any juices accumulated, green onions, bulgur, and dressing. Toss well to coat.2 Green Onions
Nutrition
Calories: 236kcal | Carbohydrates: 17g | Protein: 3g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 314mg | Potassium: 360mg | Fiber: 5g | Sugar: 2g | Vitamin A: 2894IU | Vitamin C: 52mg | Calcium: 64mg | Iron: 3mg