Name: Tabouli Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 2-3 tbsp olive oil; 1 large English cucumber, very finely chopped; 6 green onions, very finely chopped; Salt and pepper; 2½ -3 cups parsley, stems removed, very finely chopped; ¼ cup fine bulgur, washed and well drained; ½ cup mint leaves, stems removed, very finely chopped; 1 lemon, juice of; 1½ large slicing tomatoes, very finely chopped

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?

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

Wheat

Lactose Free

Vegetarian

Mediterranean

Vegan

Oils

milliliter

olive oil

Fresh Vegetables

gram

Hothouse Cucumber

green onion

Seasonings

Salt & Pepper

fresh parsley

Grains & Rice

bulgur

fresh mint

Fresh Fruit

lemon

tomato

Zinc

Minerals

Sodium

Potassium

Phosphorus

Sugar

Carbohydrates

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Lutein+zeaxanthin

Vitamins

Beta-carotene

Vitamin A

Choline

Dietary Folate Equivalents

Vitamin B6

Pantothenic acid (B5)

Niacin (B3)

Riboflavin (B2)

Thiamin (B1)

Vitamin C

Manganese

Copper

Magnesium

Iron

Calcium

Dietary Fiber

Protein

Calories

Water

Saturated Fat

Beta-cryptoxanthin

Alpha-carotene

Lycopene

Vitamin K

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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.

Tabouli Salad

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