Name: Refreshing Mediterranean Tabbouleh
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 2 bunches parsley, finely chopped; 1/2 teaspoon salt; 1/4 cup fresh mint leaves, finely chopped; 1/4 cup extra fine bulgur wheat; 2 medium vine-ripe firm tomatoes, finely diced; 3 tablespoons lemon juice; 2 green onions, thinly sliced; 1/3 cup extra virgin olive oil; 1/4 teaspoon black pepper

Tabbouleh

Do I need to soak the bulgur wheat before using it?

Can I make Tabbouleh without bulgur wheat?

What are the key ingredients for Tabbouleh?

How should I chop the herbs for Tabbouleh?

How long can I store Tabbouleh in the fridge?

What can I add to Tabbouleh to make it more flavorful?

A vibrant and delicious Mediterranean Tabbouleh salad packed with fresh herbs, vegetables, and perfectly marinated bulgur. This easy-to-follow recipe makes a delightful appetizer or a light, healthy main course.

Wheat

Mediterranean

Vegetarian

Vegan

Fresh Vegetables

gram

fresh parsley

Seasonings

salt

fresh mint

Grains & Rice

bulgur

tomato

Juice

milliliter

lemon juice

green onion

Oils

extra virgin olive oil

black pepper

Vitamin A

Vitamins

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Copper

Manganese

Vitamin C

Vitamin K

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Alpha-carotene

Beta-carotene

Beta-cryptoxanthin

Lycopene

Lutein+zeaxanthin

Dietary Folate Equivalents

Calories from Fat

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Zinc

This tabbouleh recipe is a bulgur wheat salad made with fresh herbs, tomatoes and cucumber, all tossed together in a simple lemon dressing. A delicious and healthy side dish that pairs perfectly with a variety of Mediterranean dishes.

Tabbouleh Recipe

The classic Middle Eastern salad shifts from bulgur wheat to quinoa. The tiny nutritional powerhouse is loaded with protein, making this dish both a delicious vegetarian main course and a summer-suitable side.

Quinoa Tabbouleh Recipe

This traditional Lebanese Tabbouleh Salad recipe is a healthy vegan Mediterranean appetizer made with bulgur, parsley, mint and chopped vegetables.

Lebanese Tabbouleh Salad

Crunchy, lemony, fresh, and filling—this hearty tabbouleh makes a fine lunch. If you’re packing it up to go, store the chickpeas separately so they’ll keep their crunch. Save the other avocado half; you’ll use it in the next day’s lunch. Keep the pit in the avocado half, and wrap it tightly with plastic wrap.

This Tabbouleh with Avocado Packs Half Your Daily Fiber

This cauliflower tabbouleh recipe may just because your new favorite low carb salad! Full of veggies, doused in a flavoring dressing, and taste wonderful with everything!

Cauliflower Tabbouleh

Traditional tabouli salad recipe with parsley, mint, bulgur wheat, finely chopped vegetables and a zesty dressing. Recipe with step-by-step photos.

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This Quinoa Chickpea Tabbouleh Salad is made with all the ingredients of a traditional tabbouleh, but made with quinoa instead, and with chickpeas for extra protein! The dressing is a super simple mixture of lemon juice, garlic, spices, and olive oil, and the salad keeps great in the fridge for several days!

Quinoa Chickpea Tabbouleh Salad

The key to tabbouleh, a bright, herby salad from the Levant, is to use a very sharp knife so that you can slice through the parsley and mint just once. You don’t want to run your knife over the herbs again and again; doing so will bruise them and lead to a soggy salad. This is part of BA's Best, a collection of our essential recipes.

BA's Best Tabbouleh

Refreshing Mediterranean Tabbouleh

Produce

Baking Goods

Pasta, Sauces, Grain

Beverages

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In a small bowl, whisk together extra virgin olive oil and lemon juice.

Add the extra fine bulgur wheat to the dressing and let it soak until it is soft and plumped, about 15 minutes.

Meanwhile, prepare the vegetables by washing, drying thoroughly and finely chopping the parsley, dicing the tomatoes, thinly slicing the green onions, and finely chopping the fresh mint leaves. Drain excess juice from the tomatoes using a colander.

Place the chopped vegetables and fresh mint leaves in a large bowl.

Season the vegetable mixture with salt and black pepper.

Pour the bulgur and dressing mixture over the vegetables.

Serve the salad at room temperature or cold, with lettuce if desired.

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