Description
Tabbouleh with Fresh Parsley and Mint is a refreshing and vibrant salad that combines bulgur wheat, fresh herbs, and vegetables, making it a perfect side dish or light meal.
Ingredients
Scale
- 1 cup bulgur wheat
- 2 cups boiling water
- 1 cup fresh parsley, finely chopped
- 1/2 cup fresh mint, finely chopped
- 1 medium tomato, diced
- 1 cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup olive oil
- 1/4 cup lemon juice
- Salt and pepper to taste
Instructions
- In a bowl, combine bulgur wheat and boiling water. Cover and let it sit for about 30 minutes until the bulgur is tender.
- Fluff the bulgur with a fork and let it cool.
- Add the chopped parsley, mint, tomato, cucumber, and red onion to the bulgur.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Notes
- For a gluten-free version, substitute bulgur with quinoa.
- Adjust the amount of herbs according to your taste preference.
- Tabbouleh is best served fresh but can be stored in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes (soaking time)
- Category: Salad
- Method: No-cook
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 2g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Tabbouleh, Fresh Parsley, Mint, Salad, Middle Eastern