Tabbouleh Salad
One of the most classic dishes in middle eastern cuisine. Main ingredients used are parsley, green onion, tomatoes, fresh mint and a handful of bulgur wheat which are all flavored with fresh lemon juice and olive oil dressing.No further explanation is needed for this delicious and healthy tabbouleh! Bright, zesty, and bursting with flavor. Never met anyone who is not in love with this salad!
Ingredients
- 1/4 cup fine bulgur wheat
- 1/4 cup fresh lemon juice + extra for soaking the bulgur
- 3 bunch flat-leaf parsley (Italian parsley) – 3 cups chopped parsley
- 3 green onions
- 3 tomatoes
- 1/3 cup fresh mint leaves
- 1/4 cup olive oil
- 1 tbsp lemon zest
- 2 tsp pomegranate molasses
- 1/2 tsp black pepper
- 1½ tsp salt
- romaine lettuce leaves or small tender cabbage leaves washed and dried for serving with the tabbouleh
Instructions
Preparing the wheat Bulgur
- Rinse the bulgur. Drain well by placing in a strainer and pressing down on bulgur to remove excess water. Then soak in fresh lemon juice ( 3 tablespoons ) for 10 to 15 minutes. It will double in size, absorb the lemon juice and slightly soften.
Preparing the vegetables
- Wash and dry the vegetables.
- Make sure the parsley is thoroughly dried before chopping. Finely chop the parsley, mint leaves and green onions (both white and green parts).
- Dice the tomatoes into small cubes.
Dressing
- Combine the lemon juice, olive oil, lemon zest, salt, pepper and pomegranate molasses.
Putting together the tabbouleh
- Place the chopped vegetables in a large bowl. Add the soaked bulgur and dressing and mix to combine. Adjust season to taste.
- Serve immediately or let it sit in the fridge for one hour. Serve with lettuce leaves or small tender cabbage leaves.
- Bon appetit!
Notes
Make sure the parsley leaves are dry before cutting, it will make a big difference in taste and will make chopping so much simpler. Spread the parsley leaves over paper towels (or use a salad spinner) and let them air dry for 15 minutes.
You can use curly parsley instead of flat-leaf parsley. However, I prefer the flat-leaf parsley as done in the traditional way.
You can store the tabbouleh salad for one day in the fridge in an air-tight container.
For best and authentic taste always use extra-virgin olive oil.
