Express Tabbouleh: Middle Eastern Freshness
Parsley, bulgur, and sunshine on your plate.
- Prep time: 45 minutes
- Cook time: 0 minutes
Tabbouleh is that salad that smells like summer, shaded terraces, and meals with friends. Forget those store-bought versions drowning in bulgur: here, we let fresh herbs and crunchy vegetables shine. Simple, quick, and so delicious you'll be coming back for more.
Ingredients
-
meat stew
-
cucumber
-
flat-leaf parsley
-
lemon juice
-
olive oil
-
salt
-
tomatoes
Recipe steps
Prepare the bulgur
Rinse the bulgur in a fine-mesh strainer under cold water. Let it drain well while you prepare the rest.
Dice the vegetables
Cut the cucumbers and tomatoes into small, even cubes. We’re aiming for finesse here, just like in Lebanese restaurants.
Chop the parsley
Wash and dry the flat-leaf parsley, then chop it finely. Don’t be shy about adding lots: in a real tabbouleh, parsley is the star.
Assemble the tabbouleh
In a large salad bowl, mix the drained bulgur, vegetables, and parsley. Drizzle with lemon juice and olive oil. Season with salt to taste and mix everything well.
Let it rest
For the best results, refrigerate the tabbouleh for 15 to 30 minutes before serving. The flavors will be even better.
Tips and variations
- Add a few chopped fresh mint leaves for an even more fragrant touch.
- Want more crunch? Sprinkle with some pomegranate seeds or slivered almonds.
- For a heartier version, serve with falafel or homemade hummus.
Anti-waste tips
Don’t throw away the parsley stems!
You can for example:
- Blend them into a pesto or green sauce
- Add them to a vegetable broth for extra flavor
- Freeze them for your next soups
