Easy Homemade Tabbouleh (tabouli)

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4.91 from 10 votes

Easy Homemade Tabbouleh (tabouli)

An incredibly easy, fresh, healthy, vegan, side salad

Course Appetizer, Side Dish

Cuisine Mediterranean

Diet Vegan, Vegetarian

Total Time 30

Servings people

Calories 203kcal

Author Tracy

Equipment

colander
linen cloth or cheesecloth

Ingredients

1 cup fine bulgur
2 cups boiling water
3 cups curly parsley minced
3/4 cup green onion chopped , approximately 1 bunch
1/4 cup fresh mint minced, about .25 oz
1 1/2 cups roma tomatoes diced approximately 2 large tomatoes
1/2 cup extra virgin olive oil
1/2 cup lemon juice fresh squeezed
1 1/2 teaspoon kosher salt

Instructions

Bring a pot of water or kettle of at least 2 cups of water to a boil. Line a colander with a linen napkin or a double lined cheese cloth and set aside.
Add bulgur wheat to a large bowl. Add water and let soak for at least 30 minutes.
Meanwhile, prep veggies and herb, add a bowl and set aside.
In a bowl or spouted pyrek, add olive oil and lemon juice and salt and whisk vigerously.
Once bulgur is tender, pour into lined colander. Gather edges and squeeze out excess water.
Add bulgur to bowl with everything else and mix. Give another whisk of the vinaigrette to ensure all salt is mixed, and then pour over tabbouleh and mix well.
Serve with a lemon wedge and enjoy!

Notes

Storage

Fridge: Store in the fridge for up to 4 days.

Prepare in Advance: This salad is great for meal prepping for the week!

Substitutions

Bulgur: Fine bulgur is the best for soaking, but you can also soak medium coarse bulgur. If you use coarse bulgur then you will need to boil it.

Parsley: Use curly or flat.

Tomatoes: Use your favorites. Cherry tomatoes are also great.

Cooking Bulgur

Stovetop: Add bulgur to a pot of water and bring to a boil. Lower heat, cover, and let cook for approximately 12 minutes or until all of the liquid is gone.

Nutrition