Name: Tabbouleh
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 cup bulgur wheat; 20 whole grape tomatoes (halved); 1 whole cucumber (peeled and diced); 1 bunch scallions (thinly sliced); 1 large bunch fresh parsley (stems removed and roughly chopped); 16 whole mint leaves (roughly chopped); 2 whole lemons (zested and juiced); 1/2 cup olive oil; 1 pinch salt

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.

The heart of tabbouleh is the bulgur wheat. It just had to soak in hot water for about 30 minutes to get tender! Then I drained it through my fine mesh strainer.

This tabbouleh is loaded with grape tomatoes, parsley, mint, scallions and cucumber. — While the bulgur wheat soaked, I prepared the rest of the tabbouleh. This version was completely loaded with grape tomatoes, parsley, mint, scallions and cucumber. It gave the whole dish so much gorgeous, fresh flavor.

I think tabbouleh is so pretty with all of the colors! — Once the bulgur wheat was tender, I just tossed it with all of those lovely vegetables and the lemony dressing. It was such a simple salad to make! I also thought this tabbouleh was so pretty with all of the colors.

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

5 from 1 vote

Tabbouleh

Prep Time

20 mins

Cook Time

30 mins

Total Time

50 mins

Tabbouleh is such a light and refreshing salad. It's fully loaded with tender bulgur wheat, veggies, herbs and lots of lemon!

Course: Salad

Keyword: Salad, Tabbouleh

Servings: 6

Calories: 255 kcal

Author: Jeanie and Lulu's Kitchen

Ingredients

1 cup bulgur wheat
20 whole grape tomatoes halved
1 whole cucumber peeled and diced
1 bunch scallions thinly sliced
1 large bunch fresh parsley stems removed and roughly chopped
16 whole mint leaves roughly chopped
2 whole lemons zested and juiced
1/2 cup olive oil
1 pinch salt

Instructions

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.

Nutrition Facts

Tabbouleh

Amount Per Serving (1 serving)

Calories 255 Calories from Fat 157

% Daily Value*

Fat 17.4g27%

Saturated Fat 2.5g16%

Sodium 45mg2%

Potassium 397mg11%

Carbohydrates 25.1g8%

Fiber 6.6g28%

Sugar 2.4g3%