Tabbouleh recipe, an easy salad from the Levantine, made with a whole lot of parsley and just a tiny amount of bulgur wheat, as it should be.
Recipe by Azlin Bloor on August 6, 2020
Prep time: PT20M
Total time: PT20M
Rating
5 stars (26 reviews)
Keywords
healthy, levantine, salad, vegan, vegetarian
Ingredients
60 g bulgur wheat
500 ml hand hot water ((half boiling, half room temperature water))
120 g flat leaf parsley
1 stalk mint
2 medium firm tomatoes
1 small spring onion ((scallion))
60 ml extra virgin olive oil (I like the really fruity ones for this)
2 Tbsp lemon juice (about half a lemon)
½ tsp fine salt
1 tsp allspice
¼ tsp Sumac
¼ coarsely ground black pepper
Categories
Salad
Cuisine
Mediterranean
Middle Eastern
Steps
Bulgur Wheat
- Soak Bulgur wheat
Let's chop everything up (while the bulgur wheat is soaking)
- Parsley
- Mint
- Tomatoes
- Spring onions
- Dressing
- Toss
Nutitrion
Serving Size: 1 serving
Calories: 136 kcal
Carbohydrates: 10 g
Protein: 2 g
Fat: 10 g
Saturated Fat: 1 g
Sodium: 209 mg
Sugar: 1 g
Reviews
Mayuri Patel on 2020-08-23 (5 stars): Simple, flavorful and so so delicious. I love tabbouleh as one actually gets to taste the flavors of the herbs that go into it. Learnt something new today that the bulgur wheat should be half of the weight of parsley. I've tried the salad with curly parsley and it tastes really good.
Lisa on 2020-08-13 (5 stars): Your detailed instructions are fantastic! I'm sure I can't go wrong with all this help. It's amazing how dishes like this that seem so simple are actually quite complex to make well.
Maria on 2020-08-12 (5 stars): Ah! So that's the secret to a perfect tabbouleh! I always find the presence of too much bulgar wheat rather unpleasant in the restaurant versions.
Thank you for sharing all the tips and tricks.
Renu on 2020-08-11 (5 stars): I am loving this salad. My husband loves middle eastern food and at times when we order, I love eating this salad. I would love to try soon.
Trace Hopkins on 2020-08-08 (5 stars): Hi Azlin, thanks for this, loved the explanation as always. I once had a tabbouleh in a fusion restaurant, kind of as you described here, but it was overloaded with mint. So the main flavour was that of mint. Is that traditional?
