Easy, no cooking required, healthy, and packed with so much flavor!! Plus, it's great for outdoor events because there's no mayo!
Prep Time10 minutesmins
Additional Time50 minutesmins
Total Time1 hourhr
Course: 30-Minute Meals
Cuisine: Middle Eastern
Keyword: best tabbouleh recipe, tabbouleh, tabbouleh ingredients, tabbouleh salad, what is tabbouleh
Servings: 4
Calories: 315kcal
Author: Averie Sunshine
Ingredients
1cupbulghur wheat or bulghur
1 ½cupsboiling water
¼cuplemon juice
¼cupolive oil
2teaspoonssalt
1teaspoonpepper
2cupscherry tomatoeshalved
1cupcucumberpeeled and diced small
1cupgreen onionssliced thin (about 6 trimmed green onions, using the green and white)
1cupfresh mint leaveschopped finely (make sure to use just the leaves, stems are bitter)
1cupflat-leaf parsleychopped finely
Instructions
To a large bowl add the bulghur; set aside.
To a microwave-safe bowl or glass measuring cup, add the water and heat to boil, about 2 to 3 minutes.
Pour the boiling water over the bulghur, add the lemon juice, olive oil, salt, pepper, stir, cover with plasticwrap, and set aside for about 1 hour. After 1 hour, check to make sure bulghur is softened and plumped and most of the liquid has been absorbed. If it hasn’t wait a bit longer until it absorbs.
Add all remaining ingredients, stir to combine, taste and check for seasoning balance (may need more salt, pepper, lemon), and make any necessary adjustments.
Tabbouleh can be served immediately but I prefer to make it a day ahead of time, cover, and refrigerate because the flavors marry over time.
Notes
Tabbouleh will keep airtight in the fridge for up to 5 days and can be served chilled or at room temp.