Tabbouleh is a quintessential Middle Eastern salad recipe. No mezze is complete without it. While most authentic recipes include more parsley than bulgur, you can play around until you have the quantity you like best.
NOTE: All parsley, green onion, and mint quantities came out rather heaping (see photos)
| Servings | Prep Time |
| 4 people | 15 minutes |
| Passive Time |
| 45 minutes |
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Tabbouleh is a quintessential Middle Eastern salad recipe. No mezze is complete without it. While most authentic recipes include more parsley than bulgur, you can play around until you have the quantity you like best.
NOTE: All parsley, green onion, and mint quantities came out rather heaping (see photos)
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Ingredients
- 1/2 cup bulgur (coarse, medium, or fine)
- 1/2 cup lemon juice (fresh squeezed)
- 1 bunch parsley , minced (about 1 heaping cup)
- 2 tomatoes , diced
- 3 green onions minced
- 1/4 cup mint (freshly minced)
- 1/3 cup olive oil
- salt
Servings: people
Units:
Instructions
- Rinse bulgur in a little water. Then add to a bowl and pour on the strained lemon juice. Set aside while you prepare the other ingredients. The bulgur will absorb the lemon juice as you work.
- Chop a mountain of parsley, mint, tomatoes, and green onions. Whistle while you chop.
- Mix all your chopped goodies up with the olive oil and bulgur. Set aside for a good 45 minutes. Season and serve with homemade pita bread and a smile.