Tabbouleh

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This easy Tabbouleh salad recipe is light, healthy, low calorie, and so simple. With wonderful and bright fresh flavors, it's great for summer potlucks or year-round on its own or as a side.

See below the recipe card for step-by-step images.

Prep Time20

Soak30

Total Time50

Course: Salad

Cuisine: Mediterranean

Keyword: Tabbouleh, Tabbouleh recipe, Tabbouleh Salad

Servings:

Ingredients

1 cup fine bulgur wheat
1 cup vegetable broth (or water for a vegan dish)
1 tsp salt divided
¼ cup olive oil
3 tbsp lemon juice
1 cup fresh parsley flat leaf or Italian, very finely chopped
½ cup loosely packed fresh mint finely chopped (about 6 mint leaves)
3 firm Roma tomatoes seeded and finely diced, excess liquid drained (1 cup)
1 small English cucumber peeled, seeded and finely diced, excess liquid drained (1 cup)
2 whole scallions greens and white parts, finely diced
pita bread and/or romaine lettuce leaves for serving, completely optional

Instructions

Place the bulgur in a medium sized bowl.
In a small saucepan (or microwave safe bowl) bring the vegetable stock and ½ teaspoon of salt to a boil, then pour it over the bulgur. Let sit for 30 minutes. Drain any liquid that hasn’t evaporated.
Add the olive oil and lemon juice to the bulgur and mix well.
Add in the rest of the other ingredients, and the remaining ½ teaspoon salt; mix to combine. (Taste and adjust seasoning, if necessary—add a little more lemon juice for zing, or salt for more overall flavor.)
You can eat it immediately, but it's much better if you let it rest in the refrigerator for at least 30 minutes—and it's even more amazing the next day.

Video

Nutrition