Tabbouleh (“tah-boo-ley”) is a light, fresh, healthy salad traditional in Lebanese cuisine. My husband, who is Lebanese and quite the tabbouleh connoisseur, says this recipe is ‘sooooo good’ and ‘just like his grandmother used to make.’
The ingredients for tabbouleh salad include parsley, mint, green onions, tomatoes, lemon, olive oil, and fine bulgur wheat. Bulgur is a common ingredient in Mediterranean cuisine and has a light, nutty flavor. You can find it on Amazon or at your local Mediterranean market.
The bulgur in this recipe is called “fine bulgur” or “#1 fine bulgur.” Fine bulgur is par-cooked and only requires soaking before adding to the salad. (To boost flavor and save a step, we soak the bulgur in lemon juice and olive oil rather than water.) If you use coarse bulgur, be sure to follow instructions on the package for cooking and draining. If you don’t have bulgur, you could try cooked couscous or quinoa.
Although tabbouleh salad does require quite a bit of chopping, it’s worth the effort! Tabbouleh is always a crowd pleaser, and keeps well in the fridge for 3-4 days. Serve alongside grilled meat or fish, or keep things vegetarian with hummus, baba ganoush, lentils, labne and pita bread. Delicious!
