Tabbouleh

Top down view of greens sitting on white plate topped with pine nuts all on white marble surface

Tabbouleh is a super simple salad-like recipe that incorporates fresh flavors and a satisfying crunch. Chock full of parsley, mint, tomatoes and dressed with a simple dressing, it’s a vegetarian’s dream!

Course Lunch

Cuisine Middle Eastern

Difficulty Easy

Method Cooking

Prep Time 20

Cook Time 10

Total Time 1 10

Servings servings

Calories 257kcal

Author Kaleb

Ingredients

½ cup bulgar wheat (I use Bob’s Red Mill bulgur wheat (affiliate link))
¾ cup boiling water
2 ½ cups finely chopped parsley
¾ cup chopped mint
5 scallions thinly sliced
1 ½ lb tomatoes
1 hothouse or English cucumber
6 tbsp olive oil
4 tbsp lemon juice
2 tbsp orange juice
1 ½ tsp salt
1 tsp pepper
2 cloves garlic
½ tsp coriander
¼ tsp cumin
½ cup toasted pine nuts

Instructions

In a small bowl, pour the boiling water over the bulgur. Let stand at room temperature for one hour. While the bulgur is softening, prepare the toasted nuts and salad.
To toast the nuts, heat them over medium-high heat in a small skillet. Shake and move them until they are golden and aromatic (about 7-10 minutes) and set aside.
In a large bowl, combine the coarsely chopped parsley, mint, and sliced scallions (both white and light green parts).
Halve the tomatoes and remove the core, pulp, and seeds. Dice the tomatoes into ¼-inch pieces and add to the bowl.
Cut the cucumber lengthwise in half, then in half again to create quarters. Cut out the seeds and cut into ¼-inch pieces. Add to the bowl.
Make the dressing directly in the bowl with the salad. Add the olive oil, lemon juice, orange juice, salt, pepper, minced or pressed garlic cloves, coriander, and cumin to bowl.
Finish the salad by adding the bulgur. Mix to combine. Cover and refrigerate at least 2 hours or overnight to let the flavors soak in.
To serve, sprinkle toasted pine nuts on top.

Video

Nutrition