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Easy Homemade Tabbouleh

A vibrant and refreshing salad made with bulgur wheat, fresh herbs, and vegetables, perfect for family gatherings or a healthy side dish.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 200
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 cup bulgur wheat Use fine bulgur for a better texture.
  • 2 cups boiling water To soak the bulgur.
  • 1 large bunch parsley, finely chopped Flat-leaf parsley is recommended.
  • 1/2 cup mint leaves, finely chopped Fresh mint provides the best flavor.
  • 2 medium tomatoes, diced Squeeze out excess moisture to avoid sogginess.
  • 1 medium cucumber, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup olive oil Extra virgin olive oil is ideal.
  • to taste salt and pepper Adjust according to your preference.

Method
 

Preparation
  1. Place the bulgur wheat in a large bowl. Pour the boiling water over the bulgur and cover the bowl. Let it sit for about 15 minutes.
  2. Finely chop your parsley and mint leaves, dice the tomatoes and cucumber, and finely chop the red onion.
Assembling the Salad
  1. Once the bulgur has absorbed the water, fluff it with a fork. Then, fold in the chopped vegetables and herbs.
  2. In a separate bowl, mix the olive oil, lemon juice, and season with salt and pepper to taste. Pour this dressing over the bulgur mixture and gently toss everything.
  3. Taste and adjust the seasoning if needed.
  4. Serve Tabbouleh fresh, or refrigerate for a couple of hours before serving to let the flavors meld together.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. For better flavor, add the dressing right before serving.