A quick and easy dish to make, is our version of the traditional Lebanese salad, Tabbouleh (tabouli). The key ingredients found in this salad are the finely chopped parsley (lots of it) and bulgur wheat. We’re loving the fact that we still have a tiny bit of parsley still growing in the garden! We mixed the salad with a flavorful dressing of garlic, olive oil and freshly squeezed lemon juice that lend it a slightly citrusy taste.
The Secret to the Perfect Tabbouleh
The secret to a great tabbouleh salad is making sure everything is finely chopped! Therefore, take a little extra time to make sure your ingredients are chopped finely. Serve tabbouleh as a great accompaniment to any meal. You really you can’t go wrong! Or as we like to feature it a part of a meze spread paired with hummus.
Powerhouse Parsley
Parsley has some great health benefits, in addition to being loaded with vitamins and minerals (A, B, C & K) it’s a natural diuretic and can help reduce the risk of some cancers. Additionally, it also helps reduce inflammation.
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Feel free to add more olive oil, lemon juice or pepper, as everyone’s tastes are different. Tabbouleh recipes have many different variations and we would love to hear about some of the ways you like to prepare it too so be sure to comment below! And if you make this dish post it to our Facebook page and tag #hearthealthygreek on Instagram.
Want More?!
Like this recipe? Then you’ll love our Mediterranean Stuffed Sweet Potatoes that are stuffed with a quinoa-based tabouli!
Tabbouleh (Tabouli)
Ingredients
- 1 cup bulgur wheat
- 1 cup hot water
- 4 tomatoes finely chopped and drained
- 1 English cucumber chopped
- 4 green onions chopped
- 1 bunch fresh flat-leaf parsley finely chopped
- ½ cup fresh mint finely chopped
- 2 cloves garlic minced
- 1 tsp salt
- 1 tsp pepper
- 3 tbsp olive oil
- 3 tbsp freshly squeezed lemon juice
Instructions
- Place the bulgur wheat in a medium bowl and add 1 cup hot water, and let it sit for 20 minutes.
- While the wheat sits, chop vegetables and herbs and add them to a mixing bowl. Make sure you drain the tomatoes, as you do not want your tabbouleh to be watery.
- After 20 minutes check the wheat to make sure the all the water has been absorbed and the wheat is tender. If any water remains drain the excess.
- Add the wheat to the chopped vegetables and herbs and toss gently.
- In a separate bowl mix the olive oil, salt, pepper, garlic and lemon juice together. Add the dressing to the wheat mixture and stir to combine. Cover the tabbouleh and refrigerate until ready to serve!
I made this recipe as a side dish for my BOCA Burgers. Luscious!
Deborah,
Sounds like you made a delicious meal! We are so glad you enjoyed the recipe for Tabbouleh!
-Christina & Alexa
can you substitute farro for the wheat?
Hi Brandi, Certainly! Although we haven’t had the chance to try farro in this recipe, please keep in mind that using farro will provide a slightly different texture and a nuttier flavor. It’s definitely worth giving it a try!
– Christina & Alexa
Thanks for the wonderful, yet easy, recipe. I love it “as is”, but my favorite way to eat it is on a flatbread with roast beef and feta cheese, rolled up and sliced.
Awesome to hear you liked the tabouleh Diane! 😊 Your flatbread, roast beef, and feta combo sounds amazing – never thought of that!
– Christina & Alexa