Ingredients
– 1/2 cup bulgur wheat
– 4 firm Roma tomatoes, very finely chopped
– 1 English cucumber (hothouse cucumber), very finely chopped
– 2 bunches parsley, part of the stems removed, washed and well-dried, very finely chopped
– 12-15 fresh mint leaves, stems removed, washed, well-dried, very finely chopped
– 4 green onions, white and green parts, very finely chopped
– Salt to taste
– 3-4 tablespoons lime juice (or lemon juice if preferred)
– 3-4 tablespoons extra virgin olive oil
– Romaine lettuce leaves to serve, optional
Instructions
1-Wash the bulgur wheat and soak it in water for 5-7 minutes, then drain thoroughly by squeezing out excess water.
2-Finely chop the vegetables, herbs, and green onions. Drain the chopped tomatoes in a colander to remove excess juice.
3-Combine the chopped vegetables, herbs, green onions, and bulgur in a large bowl. Season with salt and mix gently.
4-Add the lime or lemon juice and extra virgin olive oil, then mix again.
5-Cover the tabbouleh and refrigerate for 30 minutes for best results.
6-Serve on a platter, optionally alongside romaine lettuce leaves for wrapping.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌾 Use extra fine bulgur wheat to reduce soaking time; soak coarse bulgur in hot water for 45 minutes.
🔪 Chop vegetables and herbs as finely as possible for best texture.
🥒 Firm tomatoes and drained juice prevent sogginess; cucumber adds a crunchy texture.
- Prep Time: 20 minutes
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- Cook Time: 0 minutes
- Category: Salad
- Method: Soaking and Tossing
- Cuisine: Middle Eastern
- Diet: Vegetarian, Vegan
Nutrition
- Serving Size: 1 serving