This is “the” Tabbouleh recipe that mom is famous for. Fresh, lemony, juicy, and did I say fresh? We hope you like it.
Prep time: PT30M
Total time: PT30M
4.84 stars (12 reviews)
Bulgur Salad, Tabbouleh, Tabbouli, Tabouli
- Rinse all vegetables and let dry on a paper towel, especially the parsley and mint.
- Cut stems off parsley then chop finely. Spread chopped parsley on paper towels and let rest for a few mins in order to get rid of excess moisture.
- Cut stems off mint, and finely chop the leaves. Spread on a paper towel and let dry.
- Finely chop tomatoes into small cubes 1/3in then place in strainer to get rid of the excess juice.
- Finely chop onions, drain then mix with the 7-spices, set aside.
- Finely chop the cucumber
- Soak the bulgur in half of the lemon juice with a bit of salt.
- Only once ready to serve, mix all ingredients together well, drizzle with olive oil and the leftover lemon juice. Add a bit more salt if needed.
- Serve as a side salad along with some lettuce leaves.