Tabbouleh (also spelt as tabouli) is a kind of Middle Eastern salad with parsley being the main ingredient of the dish. The dish is filled with diced cucumber and tomatoes and drizzled with olive oil and lemon juice. The dish refreshing, light and filled with healthy ingredients to create a nutritious meal.
There are variations to the dish that uses pomegranate seeds instead of tomatoes. The popularity of the dish has spread throughout the Middle East and also in Western countries. The dish is perfect to be eaten on its own, as a dip or even eaten with rice, bread and kebabs. The word tabbouleh is rooted in the Arabic word tābil, which means “seasoning” or “dip”.
Looking for a nutritious meal that is delicious? Try the tabbouleh recipe down below!
Ingredients:
- ½ Cup of Bulgur
- 1 Large Tomato (Diced)
- 1 Medium Cucumber (Diced)
- 1 tsp of Fine Sea Salt
- ⅓ Cup of Chopped Fresh Mint
- ⅓ Cup Extra-Virgin Olive Oil
- ⅓ Cup Thinly Sliced Green Onion
- 1 Medium Clove Garlic (Minced)
- 4 Tbsp Lemon Juice, to taste
Preparation Methods:
- Start making the dish by soaking the bulgur until it is tender. Drain the excess water through the sieve and then set it aside to cool down in room temperature,
- In a mixing bowl, proceed to mix the diced cucumber and tomato with ½ teaspoon of salt. Mix it and set it aside for 10 minutes.
- Proceed to cut the thick stems off the parsley and then finely chop the parsley and the stems. You can use a food processor to chop the parsley too. The trick is to process a single bunch at a time and then collecting it in a large serving bowl.
- Combine the cooled bulgur, chopped fresh mint and green onion into the bowl of parsley. Use a sieve to strain the cucumber and tomato juice that has been collected in the bottom of the bowl. Place the strained cucumber and tomato to the bowl.
- In a bowl, whisk together using a whisking tool the lemon juice, olive oil and the remainder of the salt. Pour it in a salad and mix to combine well. For extra zing flavour, add some lemon juice and salt for extra flavour.
- Set the salad aside for 15 minutes to allow the flavours to infuse with one another.
- The dish is ready! Serve the dish immediately or let it chill in the refrigerator to be served later.
