Tabbouleh is a traditional Lebanese parsley salad that is packed with flavor and is a perfect accompaniment to lamb. Along with parsley, it also features tomatoes, onions, and fresh lemon juice. Though often served as a side dish, it can also be a light and satisfying meal on its own.
The unique ingredient in this recipe is bulgur, which is a parboiled wheat product. It is a unique element that brings some additional protein and a dense texture which is partnered well with the tart lemon. Bulgur is easy to prepare and can be made in large batches and frozen once cooked. You can defrost pre-portioned packages for a quick salad, anytime.
With so many competition barbecue competitors having leftover parsley, this is a very tasty option to use some of it up. You can also experiment with adding other herbs to this dish. Try fresh mint, basil, or chives.
Tabbouleh Salad Recipe
- 1/4 cup bulgur
- 1 tomato
- 2 green onions (spring onions or scallions)
- 4 cups chopped fresh parsley
- 1 cup chopped fresh mint
- 1/2 cup extra virgin olive oil
- 2 lemons juiced
- salt and pepper to taste
- Place the bulgur to cook as per the packet instructors.
- Clean and dice the tomatoes and spring onions into small even pieces.
- Combine in a bowl the bulgur, tomatoes, spring onions, parsley, and mint. Chill until needed.
- Just before serving add the olive oil, lemon, salt, and pepper. Taste frequently to season to taste.