Description
A refreshing and vibrant Middle Eastern salad made with bulghar wheat, fresh herbs, tomatoes, and a zesty lemon-olive oil dressing. Tabbouleh is light, healthy, and perfect as a side dish or a nutritious snack.
Ingredients
Scale
Grains
- 50g bulghar wheat
Herbs & Vegetables
- 50g flat-leaf parsley, chopped
- 50g mint, chopped
- 200g ripe tomatoes, deseeded and diced
- 3 spring onions, finely sliced
Dressing
- Juice of 1 lemon
- 3 tbsp olive oil
Instructions
- Soak the Bulghar: Rinse the bulghar wheat thoroughly in a sieve until the water runs clear, then drain well. Transfer the bulghar to a bowl, pour over 200ml of boiling water, cover with cling film, and let it soak for about 30 minutes until it softens.
- Prepare the Herbs: While the bulghar is soaking, gather the flat-leaf parsley and keep it in a bunch to roughly chop, including some stalks for additional flavor. Repeat this process with the mint. Place the chopped herbs in a large bowl along with the diced tomatoes and finely sliced spring onions.
- Combine Ingredients: After soaking, thoroughly drain the bulghar wheat to remove excess water. Add the bulghar to the bowl with herbs and vegetables.
- Add Dressing and Season: Pour the lemon juice and olive oil over the combined ingredients. Mix thoroughly to ensure even distribution of flavors. Season with salt and pepper to taste.
- Serve: Serve the tabbouleh fresh and chilled as a side salad or light meal.
Notes
- Make sure to rinse the bulghar well to remove any dust or impurities.
- Including some parsley stalks adds extra flavor to the salad.
- To make it gluten-free, substitute bulghar with quinoa or millet.
- For best taste, chill the salad for 15 minutes before serving.
- Adjust lemon juice and olive oil quantities to your preference for acidity and richness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Middle Eastern
Keywords: tabbouleh, bulghar salad, Middle Eastern salad, healthy salad, vegetarian salad, fresh herbs salad
