Description
A fresh and vibrant Middle Eastern salad made with finely chopped parsley, mint, tomatoes, and bulgur, tossed with lemon juice and olive oil for a light and refreshing dish.
Ingredients
Units
Scale
- 4 packed cups fresh parsley, finely chopped
- 1/2 cup fresh mint, finely chopped
- 2 medium tomatoes, finely diced
- 4 green onions, finely sliced
- 1/4 cup fine bulgur wheat
- 1/4 cup freshly squeezed lemon juice
- 3 tbsp olive oil
- 1 tsp sea salt
- 1/2 tsp black pepper
Instructions
- Place the fine bulgur wheat in a small bowl, cover with warm water, and let soak for about 10 minutes until tender, then drain well.
- Finely chop the parsley, mint, tomatoes, and green onions and add them to a large mixing bowl.
- Add the drained bulgur wheat to the bowl with the chopped vegetables and herbs.
- Pour in the fresh lemon juice and olive oil.
- Season with sea salt and black pepper.
- Toss gently until everything is evenly combined.
- Let the tabbouleh rest for a few minutes, then taste and adjust seasoning if needed before serving.
Notes
- Chop the herbs very finely for the best texture.
- Use ripe tomatoes for maximum flavor.
- Drain bulgur well to avoid excess moisture.
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg