Tabbouleh [tuh-boo-luh] (Arabic: تبولة taboūleh; also tabouleh, tabbouli, tabouli, or taboulah) is a Levantine vegetarian salad made of mostly finely chopped parsley with tomatoes, mint, onion, Bulgur (cracked wheat), and seasoned with olive oil, lemon juice, salt and Pepper. Some variations add garlic or lettuce, or use couscous instead of bulgur.
Tabbouleh is traditionally served as part of a mezze (appetizer) in the Arab world. Variations of it are made by Armenians, Palestinians and Turkish. Its popularity has grown in Western cultures.
- 1/2 cup fine bulgur wheat (or couscous)
- 1 cup boiling water
- 3 bunches flat-leaf parsley
- 1 bunch mint
- 2 roma tomatoes, seeded and finely diced
- 1 large cucumber, peeled, seeded, and finely diced
- 3 green onions, thinly sliced (white and light green parts only)
- 6 Tbsp extra virgin olive oil
- 3 Tbsp fresh lemon juice
- 1/2 tsp Kosher salt
Prepare the Bulgur Wheat (Or couscous – cooked as shown on package)
- Pour the boiling water over the bulgur wheat in a shallow bowl. Use a fork to quickly stir the water into the wheat, then set aside for 10 minutes.
- Fluff the wheat with a fork, then place a plate (or plastic wrap) over the top of the bowl and place it in the fridge.
- Let rest until room temperature, at least 15 minutes.
Prepare the Herbs:
- Wash the leaves of the parsley and mint then dry completely with a paper towel.
- Trim the stems and discard.
- Chop the parsley and mint leaves and place in a large bowl.
Make the Tabbouleh:
- Remove the cooled bulgur from the fridge and combine with the herbs, fluffing and tossing with a fork. Fold in the tomatoes, cucumber, and green onions.
- Drizzle in the olive oil and lemon juice and toss well. Sprinkle in the salt, stir, and taste. Add more salt if needed.
- Serve cool or room temperature.