Name: Tabbouleh Salad
Ingredients: 3/4 cup chopped scallions; 1/2 cup chopped fresh mint; 1/4 cup olive oil; 2 cups chopped fresh flat-leaf parsley; 1 large tomato; juice from one lemon; 1 cup boiling water; 1/2 cup uncooked bulgur

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 delicious, fresh, and healthy tabbouleh salad with a unique twist on traditional flavors and ingredients, perfect for your next summer gathering!

Wheat

Mediterranean

Vegetarian

Vegan

Fresh Vegetables

gram

green onion

fresh mint

Oils

milliliter

olive oil

fresh parsley

tomato

Fresh Fruit

lemon

Water

water

Grains & Rice

bulgur

Niacin (B3)

Vitamins

Pantothenic acid (B5)

Vitamin B6

Choline

Alpha-carotene

Vitamin A

Beta-carotene

Lycopene

Lutein+zeaxanthin

Potassium

Minerals

Sodium

Zinc

Copper

Dietary Fiber

Carbohydrates

Sugar

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calories

Calcium

Iron

Magnesium

Phosphorus

Manganese

Vitamin C

Thiamin (B1)

Riboflavin (B2)

Dietary Folate Equivalents

Protein

Vitamin K

Beta-cryptoxanthin

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.

Refreshing Mediterranean Tabbouleh

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

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

Lebanese Tabbouleh Salad

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

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.

Tabouli Salad

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!

Tabbouleh Salad

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