Easy Lebanese Tabbouleh Recipe
This Easy Lebanese Tabbouleh Recipe is fresh, vibrant, and packed with flavor! Perfect as a light lunch or a side dish to your favorite grilled meats.
Servings: 4 servings
Ingredients
- 1 cup extra fine bulgur wheat
- 2 cups boiling water very hot
- 2 tablespoons olive oil
- 6 Roma tomatoes very finely chopped
- 1 English cucumber seedless and very finely chopped
- 2 bunches parsley finely chopped
- 1/4 cup fresh mint leaves finely chopped
- 1/4 cup green onions finely chopped
- 4 tablespoons lemon juice
- 4 tablespoons extra virgin olive oil
- Salt to taste
Instructions
- Start by placing 1 cup of extra fine bulgur wheat in a mixing bowl. Pour 2 cups of boiling water over the bulgur. Cover the bowl with a lid or a clean kitchen towel and let it sit for about 15-20 minutes, allowing the bulgur to absorb the water and soften.
- While the bulgur is soaking, finely chop the Roma tomatoes, English cucumber, parsley, mint leaves, and green onions.
- Once the bulgur has absorbed all the water and is fluffy, fluff it with a fork. Add the finely chopped tomatoes, cucumber, parsley, mint, and green onions to the bulgur.
- In a small bowl, whisk together 4 tablespoons of lemon juice, 4 tablespoons of extra virgin olive oil, and salt to taste. Pour this dressing over the bulgur and vegetable mixture. Toss everything together gently until well combined.
- Give your tabbouleh a taste. Add more salt, lemon juice, or olive oil according to your preference.
- Transfer the tabbouleh to a serving dish. It can be served immediately or refrigerated for an hour to let the flavors meld. Serve chilled or at room temperature, and enjoy!
Equipment
- Mixing Bowl
- Measuring Cups and Spoons
- Sharp Knife
- Cutting Board
- Serving Dish
Notes
- Use extra fine bulgur wheat for the best texture; coarse bulgur will be too chewy.
- Chop vegetables and herbs finely for a traditional tabbouleh texture.
- Store leftovers in an airtight container in the fridge for up to 3 days; keep dressing separate to avoid sogginess.