Tabbouleh Salad

A fresh, healthy Middle Eastern-style Tabbouleh (Tabouli) Salad made with fresh herbs, bulgur wheat, and finely chopped veggies, tossed with a simple lemon, garlic, and olive oil dressing.

Course Salad, Side Dish

Cuisine Middle Eastern

Keyword Tabbouleh

Prep Time 20

Total Time 20

Servings

Calories 250kcal

Author Chrissie

Equipment

mixing bowl

Ingredients

½ cup dry bulgur cooked in 1 cup water according to the package instructions or in the same way you cook rice (you'll need 2 cups cooked bulgur)
1 english cucumber about 1 cup finely chopped
3 roma tomatoes seeded about 1 cup finely chopped
½ cup parsley finely chopped
⅓ cup mint finely chopped
⅓ cup spring onions finely sliced
⅓ cup extra virgin olive oil
4 tablespoons lemon juice
1 large clove of garlic optional
salt and pepper (optional, to taste)

US Customary - Metric

Instructions

Add the olive oil, lemon juice, garlic (if using) and chopped herbs to a big bowl and whisk until combined.
Add the veggies and bulgur to the bowl and toss very well to coat.
Serve immediately, or store in the fridge until ready to serve.

Video

Notes

Make Ahead Instructions

To make this recipe ahead, simply make as directed and store in the fridge for up to 24 hours before serving. Toss well before serving.

Storage Instructions

Store this in an airtight container in the fridge for 2-3 days.

Nutrition