Name: Fresh Tabbouleh Salad Recipe
Prep time: 10 min
Total time: 40 min
Cuisine: Middle Eastern
Ingredients: 50g bulghar wheat; 50g flat-leaf parsley, chopped; 50g mint, chopped; 200g ripe tomatoes, deseeded and diced; 3 spring onions, finely sliced; Juice of 1 lemon; 3 tbsp olive oil

Jump to Recipe

Introduction

Tabbouleh is a fresh, vibrant Middle Eastern salad bursting with herbs, tomatoes, and a light lemon dressing. Perfect as a side dish or a light meal, this recipe is simple to prepare and full of bright, refreshing flavors.

Two grilled lamb chops with a dark brown, slightly shiny surface sit on the left side of a white plate. To the right, a bright green, finely chopped tabbouleh salad with small red tomato pieces adds freshness. In front of the lamb chops, a small pile of cubed, dark purple eggplants topped with white sauce and scattered red pomegranate seeds creates a colorful contrast. A lemon wedge rests at the back. The plate is on a white marbled surface, with a silver fork and a corner of a blue and white cloth visible in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

50g bulghar wheat
50g flat-leaf parsley, chopped
50g mint, chopped
200g ripe tomatoes, deseeded and diced
3 spring onions, finely sliced
Juice of 1 lemon
3 tbsp olive oil

Instructions

Step 1: Rinse the bulghar wheat in a sieve under cold water until the water runs clear. Drain well and transfer it to a bowl. Pour over 200ml of boiling water, cover with cling film, and leave to soak for about 30 minutes while you prepare the other ingredients.
Step 2: Keeping the parsley in a bunch, chop the leaves roughly, including some stalks for extra flavor. Repeat this with the mint. Place the chopped herbs into a large bowl along with the diced tomatoes and finely sliced spring onions.
Step 3: Drain the bulghar wheat thoroughly to remove excess water. Add it to the herb and vegetable mixture, then pour in the lemon juice and olive oil.
Step 4: Mix everything thoroughly, season with salt and pepper to taste, and serve immediately for the freshest flavor.

Tips & Variations

Try using different fresh herbs like cilantro or dill for a unique twist on traditional tabbouleh.
For a gluten-free version, substitute bulghar wheat with quinoa prepared according to package instructions.
Chilling the salad for 30 minutes before serving can help the flavors meld together beautifully.
Add a pinch of ground cinnamon or allspice for a subtle warm note.

Storage

Store tabbouleh in an airtight container in the refrigerator for up to 2 days. Because of the fresh herbs and lemon juice, it’s best enjoyed fresh but can be gently stirred and served cold or at room temperature after storage. Avoid freezing as it will alter the texture and flavor.

How to Serve

A white plate on a white marbled surface holds three main parts: two grilled lamb chops with a brown, slightly charred texture resting on the left side, topped with some green herbs and juices; next to them is a colorful tabbouleh salad with finely chopped green parsley, red tomato pieces, and small white grains; on the right, there is a small pile of roasted eggplant cubes covered with white sauce and dotted with bright red pomegranate seeds. A lemon wedge sits at the back of the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bulgur wheat without soaking it in boiling water?

Soaking bulgur wheat in boiling water softens it properly and enhances the texture. Quick-cooking or fine bulgur can sometimes be soaked in cold water, but for coarse bulgur, soaking in boiling water is recommended.

Is tabbouleh gluten-free?

Traditional tabbouleh is not gluten-free because it contains bulgur wheat, which has gluten. For a gluten-free alternative, you can substitute bulgur with cooked quinoa or millet.