Easy Recipe: Yummy Tabbouleh

Tabbouleh. Tabouli salad or Tabbouleh is a simple Mediterranean salad of very finely chopped vegetables, lots of fresh parsley and bulgur wheat, all tossed with lime juice and olive oil. This traditional Lebanese Tabbouleh Salad recipe is a healthy vegan Mediterranean appetizer made with bulgur, parsley, mint and chopped vegetables. A refreshing parsley salad with bulgur, tomatoes, cucumbers and tomatoes dressed with a lemon vinaigrette.

It's great on its own, as a side, or in a pita! Fresh and easy tabbouleh parsley and bulgur wheat salad, with fresh parsley, mint, bulgur soaked in stock, tomatoes, olive oil and lemon juice. Classic Tabbouleh Salad—a.k.a. tabouli—is made with cracked wheat bulgur, parsley, tomatoes, and a bright garlic mint dressing. You can cook Tabbouleh using 10 ingredients and 4 steps. Here is how you cook that.

Ingredients of Tabbouleh

1. You need of bunches parsley, cleaned and finely chopped.
2. It's of bunch mint leaves, cleaned and finely chopped.
3. You need of large tomatoes, diced.
4. Prepare of medium onion, finely chopped.
5. You need of fine bulgur, washed and drained.
6. You need of lemon juice.
7. You need of olive oil.
8. It's of salt.
9. It's of pepper.
10. Prepare of zest of 1 lemon.

Feel free to play around with the proportions, especially the various. Drizzle over the lemon juice and olive oil and season, to taste, with salt. Mix well to coat the ingredients in the liquid. To serve, divide the tabbouleh equally among four serving plates.

Tabbouleh step by step

1. Sprinkle the chopped onion with the pepper and leave aside..
2. In a mixing bowl, put together the parsley, mint, tomatoes, bulgur, onion and lemon zest. Mix well..
3. Add the salt, lemon juice and olive oil. Mix again. Adjust lemon and salt to taste..
4. Serve immediately with lettuce or cabbage leaves on the side..

Tabbouleh, which comes from the Arabic word tabil ("to spice"), is not actually an Israeli or Jewish dish, per se. It originated in the Levant, the historic Middle Eastern region that encapsulated a large swath. We think of tabbouleh as a bulgur salad with lots of parsley and mint. Rinse the bulgur wheat in a sieve until the water runs clear. Drain well, then transfer to a bowl.