Side DishSalad

Tabbouleh

Name: Tabbouleh
Prep time: 25 min
Total time: 55 min
Yield: 4 servings
Cuisine: levantine
Ingredients: 0.5 cup bulgur wheat fine grain; 0.5 cup water for soaking; 2 cup fresh parsley finely chopped, packed; 0.5 cup fresh mint finely chopped, packed; 2 pcs tomato diced; 0.25 pcs yellow onion finely minced; 1 pcs lemon juiced; 3 tbsp olive oil extra virgin; 0.5 tsp salt; 0.25 tsp black pepper freshly ground

A fresh and vibrant Levantine salad featuring finely chopped parsley, mint, and tomatoes. It's brightened with lemon juice and olive oil, with a subtle chew from bulgur wheat.

An original recipe by Forkin

Total time: 55 min
Serves: 4
Difficulty: Easy
Per serving: 211 kcal

VeganVegetarian

Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

0.5 cupbulgur wheat, fine grain
0.5 cupwater, for soaking
2 cupfresh parsley, finely chopped, packed
0.5 cupfresh mint, finely chopped, packed
2 pcstomato, diced
0.25 pcsyellow onion, finely minced
1 pcslemon, juiced
3 tbspolive oil, extra virgin
0.5 tspsalt
0.25 tspblack pepper, freshly ground

Equipment

fork · knife · cutting board · mixing bowl

The method

Step by step

1
Place the bulgur wheat in a medium bowl and pour the water over it.
Cook’s note: Ensure the bulgur is completely submerged to rehydrate evenly.
2
Let the bulgur soak for 30 minutes, or until all the water is absorbed and the grains are tender.
About 30 min
Cook’s note: If any excess water remains, drain it thoroughly.
3
While the bulgur soaks, finely chop the fresh parsley and fresh mint.
About 10 min
Cook’s note: Chop the herbs very finely for the best texture in tabbouleh.
4
Dice the tomato and finely mince the yellow onion.
About 5 min
Cook’s note: Remove the seeds from the tomato before dicing to prevent a watery salad.
5
Once the bulgur is ready, fluff it with a fork.
6
Add the chopped fresh parsley, fresh mint, diced tomato, and minced yellow onion to the bowl with the bulgur.
7
Squeeze the lemon juice into the bowl.
Cook’s note: Roll the lemon on a counter before juicing to get more juice out.
8
Drizzle with olive oil, then season with salt and black pepper.
9
Gently toss all ingredients together until well combined.
Cook’s note: Taste and adjust seasoning if needed.
10
Serve immediately or chill for a more refreshing taste.

Per serving

Nutrition

75%Score

Calories: 211.4kcal
Protein: 4.8g
Carbs: 27.5g
Fat: 10.9g
Fibre: 7.4g
Sugar: 3.7g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover tabbouleh in an airtight container in the refrigerator.