This tabbouleh recipe is bursting with summer flavors! Fresh tomatoes, parsley and mint come together with nutritious bulgur to create this healthy side dish!
Tabbouleh, a Middle Eastern salad made with bulgur, is a colorful and delicious side often enjoyed as a part of mezze – a meal made up of various small dishes. I usually serve tabbouleh with pita or falafel, but it’s really an excellent addition to almost any summer meal! The tomatoes, parsley, mint and lemon juice make this salad so fresh and light and, with no oven or stove necessary, it’s an essential recipe when you need to make dinner in 100 degree weather!
So what exactly is this bulgur? Essentially it’s cracked wheat that has been parboiled and dried before packaging. This whole grain is packed with fiber and a variety of vitamins and minerals, which makes tabbouleh definitely one of the healthiest things I’ve eaten in the past week!
One last note – when making this tabbouleh recipe, make sure to buy bulgur #1 or fine grade bulgur. Other grades of bulgur – medium and coarse – could also work, but you would have to alter the recipe a bit, as they would need a longer soaking time.
- bulgur #1 150 g (¾ c)
- salt pinch
- tomatoes 400 g (14 oz)
- (approximately 4 roma tomatoes or 3 cups of grape tomatoes)
- lemon 2 medium
- chopped fresh parsley 25 g (1 c)
- chopped fresh mint 15 g (½ c)
- diced green onion 3 stems
- olive oil 60 ml (¼ c)
- pepper to taste
- Finely chop the tomatoes and place them in a bowl, making sure to include any juices from the tomatoes.
- Juice the lemons into the bowl and add a large pinch of salt.
- Mix the bulgur with the tomatoes and lemon juice and let sit until tender, approximately 20 minutes.
- Add the parsley, mint and green onions to the bulgur.
- Stir in the olive oil and season with salt and pepper to taste.