Tabbouleh
Tabbouleh – Middle Eastern Herb Salad with Bulgur
A fresh, lemony herb salad with bulgur, tomatoes, parsley, and mint – perfect as a side dish or light meal. Makes 6–8 servings.
Ingredients:
- 2 cups vegetable broth, chicken broth, or water
- 1 tsp kosher salt
- 2 cups bulgur
- ½ cup extra virgin olive oil
- Juice and finely grated zest of 2 lemons
- 5–6 Roma or plum tomatoes, seeded and chopped
- 2 spring onions, chopped (including green parts)
- 2–3 cups parsley, chopped
- 1 cup fresh mint leaves, chopped
Preparation:
- 1. Bring broth (or water) to a boil in a pot, stir in salt and bulgur. Remove from heat, cover, and let sit for about 20–30 minutes until tender. Drain excess liquid if needed.
- 2. Fluff the bulgur with a fork and let it cool completely.
- 3. In a large bowl, mix the cooled bulgur with olive oil, lemon juice, and zest.
- 4. Add tomatoes, spring onions, parsley, and mint and toss well.
- 5. Season with salt and additional lemon juice or olive oil to taste if desired.
Serve tabbouleh well chilled – perfect as a refreshing salad with grilled dishes, falafel, or simply with flatbread!
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