Tabbouleh is a traditional Middle Eastern salad made from various edible herbs grown locally. It’s a fast and easy dish that takes less than 30 minutes to prepare and is around 200 calories for a side serving.
Traditionally, it’s served as part of a mezze but it can be a side to any dish or as a midday snack. I usually alternate it with sautéed spinach as an accompaniment to salmon.
There are 5 basic ingredients to tabbouleh but you can mix it up with other things like pomegranate seeds, ginger, quinoa and cilantro if you like. For a 4 – 5 day salad, I use:
4 – 5 Bunches of Parsley
I love parsley so I pile em up. Rinse the leaves throughly until free of dirt then chop roughly. Do this gently so you don’t bruise the leaves. Also, use a properly sharpened knife so it can get the job done.
1 Bunch of Fresh Mint
Rinsed and chopped finely. This is a strong herb so I recommend sticking to 1 bunch.
1/3 Cup Fine Bulgur Wheat
I’m not a big fan of this ingredient but it was used minimally enough to not impact the overall taste so much. Soak the wheat in boiling water for about 30 minutes then strain and set aside.
3 Sprigs of Spring Onions
Rinsed and finely chopped. You can use more if you like but it might overpower the rest of the ingredients.
3 Roma Tomatoes
Finely chopped. I use roma tomatoes because they’re firmer than regular tomatoes and won’t make the salad soggy. The tomatoes are in a strainer because I’m trying to drain as much liquid out of it before adding it to the salad.
Once all the above is ready, mix the parsley, mint, wheat & spring onions together in a salad bowl. In a separate bowl, mix freshly squeezed lemon juice, olive oil & black pepper together then drizzle over the salad. Your tabbouleh is ready. It’s such a simple salad but it packs quite the punch taste wise.
Unfortunately, the final pic is a bit fuzzy for some reason. Will update the picture the next time I make the salad.
I usually alter my recipes in some way or the other but this one didn’t require any alterations. It was perfect and tasted fresh and amazing. You can view previous articles about different salads I’ve tried HERE.