The first time I heard about tabouleh, I was sceptical. I assumed it would taste bland and not very interesting. Bulgur is just wheat. But was I surprised, with a lot of parsley and lemon flavours that brighten the vegetables. The bulgur is a blank canvas and you can flavour it how you want. This Middle Eastern salad is one of my go to lunches throughout the year. It’s filling, very healthy and packs well for lunch. You can store this for a few days in the fridge just make sure the parsley doesn’t start to darken.
Tabouleh Salad is a salad traditionally made of bulgur, tomatoes, cucumbers, parsley, mint and onions, and dressed with lemon juice and olive oil. This recipe forgoes the mint because I just don’t like it. Bulgur is a cereal made from wheat, is a whole grain and high in fibre. Every cup of cooked bulgur has 8 grams of fibre, plus iron and potassium. You can substitute quinoa for the bulgur in this recipe and it’s equally delicious.
Don’t let the parsley scare you off, I know it’s a lot, but the salad needs it. In traditional Lebanese tabouleh there is more parsley than bulgur. I believe in some Lebanese restaurants it’s called parsley salad. These ingredients are easy to find in the grocery store. If you have a hard time finding the bulgur, it’s sold at the Bulk Barn.
- Bulgur - 1 cup, Uncooked
- Hot Water - 2 cups
- Sweet Onion - 1/2 cup, Fine Diced
- English Cucumber - Half, FIne Diced
- Cherry, Grape, Yellow Tomatoes - 1 cup, Cut In Half
- Parsley - 1 cup, Finely Chopped
- Lemon Juice - 2 Lemons, Freshly Squeezed
- Olive Oil - 2 tbsp
- Salt - To Taste
- Black Pepper - Fresh Cracked, To Taste
- Pour the hot water over the bulgur and soak for an hour. Press the excess water out of the bulgur.
- Mix in the onion, English cucumber, tomatoes and parsley.
- Mix salt, pepper, lemon juice and olive oil together. Pour over the salad
- You can chill the salad or serve at room temperature. I prefer it at room temperature.