Made with cucumber, tomato, and lots of fresh curly parsley and mint, this authentic tabbouleh recipe is an amazingly refreshing no-cook side salad for easy potlucks, picnics, and easy dinners.
Course Salad
Cuisine Lebanese
Keyword salad, tabbouleh
Prep Time 20 minutesminutes
Resting Time 30 minutesminutes
Total Time 50 minutesminutes
Servings 6
Calories 186kcal
Ingredients
¾cupdried fine bulgur
2tablespoonswater
¼cupfresh lemon juice, divided, from 2 lemons
1teaspoonkosher salt, divided
⅓cupextra virgin olive oil
3Roma tomatoes, seeded and chopped, about 1 cup
½English cucumber, seeded and chopped, about 1 cup
3green onions, chopped, about ⅓ cup
1cupfinely chopped curly parsley
½cupfinely chopped fresh mint
Instructions
In a large bowl, mix the bulgur with the water, 2 tablespoons of the lemon juice, and ½ teaspoon kosher salt until moistened then let the bulgur rest for about 20 minutes. In a small bowl, whisk the remaining lemon juice and kosher salt with olive oil.
Add the chopped tomatoes, cucumber, green onion, parsley, and mint to the bulgur. Drizzle with the dressing and stir well to combine. Cover, and refrigerate for at least 3 hours or overnight. Taste for seasoning before serving and add more salt or lemon juice as needed.