Growing up I always loved it when my Nana Jeanie would make her tabbouleh. It was one of the few times that I actually enjoyed raw veggies (and still do to this day). Usually the only other times I’ll eat my veggies raw is if they’re smothered in hummus or ranch dressing, ha! This version is as close to her recipe as I can manage since I’m still working on having the magic that she did. It was affectionately known as the Lebanese zap in our family.
That was all there was to it! This recipe easily yielded 6 decent sized salads. It kept well in a sealed container for 2 days. Pssst…it gets even more flavorful as it sits in the refrigerator so it can be made ahead! One bite reminded me of my Nana and it made me so happy. I hope you all enjoy this beloved family classic! xoxo
Tabbouleh is such a light and refreshing salad. It's fully loaded with tender bulgur wheat, veggies, herbs and lots of lemon!
- 1cupbulgur wheat
- 20wholegrape tomatoeshalved
- 1wholecucumberpeeled and diced
- 1bunchscallionsthinly sliced
- 1large bunchfresh parsleystems removed and roughly chopped
- 16wholemint leavesroughly chopped
- 2wholelemonszested and juiced
- 1/2cupolive oil
- Bring a medium pot of water to a gentle boil on the stove. Add the bulgur wheat to a heat proof bowl and then pour the boiling water all over it to submerge it. Set the bowl aside and allow the bulgur wheat to soften in the hot water for about 30 minutes. I like to do the rest of the prep while it softens.
- When the bulgur wheat is tender, drain it through a fine mesh strainer like a chinois. Then transfer it to a large salad bowl. Add the tomato, cucumber, scallions, parsley, mint, lemon zest, lemon juice, olive oil and salt. Toss it all together thoroughly and serve immediately! It can also be sealed and refrigerated for up to 2 days.