Tabbouleh Recipe
Description
Welcome to our comprehensive guide to the ultimate Tabbouleh Recipe! Tabbouleh, a vibrant and refreshing salad from Middle Eastern cuisine, is made with parsley, bulgur, tomatoes, cucumbers, and a tangy lemon dressing. Perfect as a side dish, appetizer, or light meal, our detailed Tabbouleh Recipe ensures you achieve the perfect balance of flavors and textures every time. Whether you’re a seasoned chef or new to making tabbouleh, this Tabbouleh Recipe will become a beloved addition to your culinary collection.
Ingredients for Tabbouleh Recipe
Instructions for Tabbouleh Recipe
Prepare the Bulgur:
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Place the bulgur in a bowl and pour the boiling water over it. Cover and let it soak for 10 minutes until the bulgur is tender and has absorbed the water. Fluff with a fork.
Chop the Vegetables:
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Finely chop the parsley, mint, tomatoes, cucumber, and green onions. Make sure the herbs and vegetables are chopped evenly for the best texture.
Combine Ingredients:
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In a large bowl, combine the soaked bulgur, chopped parsley, mint, tomatoes, cucumber, and green onions. Mix well to combine.
Prepare the Dressing:
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In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Adjust the seasoning to taste.
Dress the Salad:
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Pour the dressing over the tabbouleh and toss to coat all the ingredients evenly.
Rest the Salad:
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Allow the tabbouleh to rest for at least 30 minutes before serving to let the flavors meld together.
Serve:
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Give the salad a final toss before serving. Enjoy your fresh and zesty Tabbouleh Recipe!
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 120kcal
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 1g5%
- Sodium 150mg7%
- Potassium 220mg7%
- Total Carbohydrate 13g5%
- Dietary Fiber 4g16%
- Sugars 2g
- Protein 2g4%
- Vitamin A 100 IU
- Vitamin C 15 mg
- Calcium 30 mg
- Iron 1.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Tabbouleh Recipe Variation Options
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Quinoa Tabbouleh:
- Substitute bulgur with cooked quinoa for a gluten-free option.
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Kale Tabbouleh:
- Add finely chopped kale to the mix for extra nutrients and a different texture.
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Spicy Tabbouleh:
- Add finely chopped jalapeños or a dash of cayenne pepper for a spicy kick.
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Fruit-Infused Tabbouleh:
- Mix in diced fruits like pomegranate seeds or apples for a sweet twist.
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Nutty Tabbouleh:
- Add toasted pine nuts or almonds for a crunchy texture.
Tabbouleh Recipe Cooking Tips
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Use Fresh Herbs:
- Fresh parsley and mint are key to a flavorful tabbouleh. Avoid dried herbs for the best taste.
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Finely Chop Ingredients:
- Chop the parsley, mint, and vegetables finely for a uniform and traditional texture.
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Let It Rest:
- Allow the salad to rest before serving to enhance the flavors.
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Adjust Seasoning:
- Taste and adjust the salt, pepper, and lemon juice to your preference.
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Serve Chilled:
- Tabbouleh is best served chilled or at room temperature.
Tabbouleh Recipe Serving Suggestions
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As a Side Dish:
- Serve tabbouleh alongside grilled meats or fish for a refreshing side.
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In Pita Bread:
- Stuff tabbouleh into pita bread with hummus and falafel for a delicious sandwich.
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On a Mezze Platter:
- Include tabbouleh as part of a Middle Eastern mezze platter with hummus, baba ganoush, and olives.
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With Rice:
- Pair tabbouleh with a side of rice pilaf for a complete meal.
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Alongside Raita Recipe:
- Serve with a cooling Raita Recipe for a delightful combination.
Reader Engagement
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Frequently Asked Questions
Yes, tabbouleh can be made ahead and stored in the refrigerator for up to 3 days.
You can substitute bulgur with quinoa, couscous, or even cauliflower rice for a low-carb option.
To make it gluten-free, use quinoa or another gluten-free grain instead of bulgur.
This tabbouleh recipe is already vegan, using plant-based ingredients.
Try serving tabbouleh in lettuce wraps, on top of grilled fish, or mixed into grain bowls.
Fresh herbs are recommended for the best flavor, but in a pinch, you can use dried herbs, adjusting the quantities as needed.
Tabbouleh lasts about 3-4 days when stored in an airtight container in the refrigerator.
Freezing is not recommended as the fresh herbs and vegetables will lose their texture.
Use extra-virgin olive oil for the best flavor and quality.
Add extra lemon juice or zest for a more pronounced lemon flavor.
