Tabbouleh Recipe – Love and Lemons

This model of tabbouleh – the Center Japanese herb and bulgur salad – is zingy, aromatic, and SO refreshing. Excellent for a mezze platter or picnic!

Herbs are arguably my favourite contemporary components, so it ought to come as no shock that I really like tabbouleh. Alternatively spelled tabouli or tabouleh, this Center Japanese salad consists of finely chopped parsley, mint, tomatoes, and bulgur wheat.

Don’t let the bulgur’s presence idiot you – conventional Lebanese tabbouleh isn’t a lot a grain salad as it’s an herb salad with grains. The parsley and mint are the true star components, making the salad pungent, aromatic, and intensely refreshing.

You’ll discover my go-to tabbouleh recipe beneath. In case you love vivid, herbaceous flavors, it’s one you need to strive. Pack it up for a picnic, serve it as a facet dish, or add it to your subsequent mezze platter. Regardless of the way you serve it, I feel it’ll be successful.

Tabbouleh Recipe Elements

Right here’s what you’ll must make this tabbouleh recipe:

• Parsley, in fact! I usually use Italian flat-leaf parsley in my cooking, however tabbouleh is an exception. I like curly parsley’s lighter texture, tamer taste, and brighter coloration right here.
• Mint – It provides scrumptious cooling notes to the salad.
• Bulgur wheat – In case you’re not conversant in it, bulgur is solely cracked wheat that’s been partially cooked after which dried. Conventional tabbouleh could be made with high quality bulgur, however as a result of I’ve bother discovering it in grocery shops the place I reside, I usually put together the salad with coarse bulgur. Use whichever you’ll find – both works effectively.
• Cucumber – For crunch! I like English and Persian cucumbers greatest right here. In case you’re utilizing an everyday cucumber, I like to recommend peeling and seeding it.
• Tomatoes – They add juicy texture to the salad.
• Scallions and garlic – They offer the salad an oniony chunk.
• Coriander and cinnamon – For earthy depth of taste.
• Recent lemon juice and extra-virgin olive oil – They create a vivid, zesty dressing for the salad.
• And sea salt – To make all of the flavors pop!

Discover the whole recipe with measurements beneath.

To make this tabbouleh recipe, you’ll begin by chopping the herbs.

Sure, I do know. There are a LOT of herbs on this recipe.

Nonetheless, I nonetheless advocate that you simply use a pointy knife to cut them by hand as a substitute of reaching for a meals processor. The meals processor can bruise them, giving them a soggy texture as a substitute of a light-weight one.

When you prep the salad’s components, place them in a big bowl and toss to mix. Season to style and serve straight away, or cowl the salad and refrigerate it for as much as 3 days. It solely will get higher because the flavors combine and mingle.

Tabbouleh Serving Strategies

I’m completely satisfied consuming this tabbouleh salad as a facet dish with nearly something – say, a veggie burger at a cookout or a Caprese sandwich on a picnic. But it surely particularly shines alongside Mediterranean and Center Japanese dishes. Strive pairing it with a falafel wrap, or add it to a mezze platter with elements corresponding to these:

• Dips and spreads. Hummus, baba ganoush, muhammara, and tzatziki are all implausible with tabbouleh.
• Pita bread. We like to make our personal! (Although in a pinch, store-bought is completely high quality too.)
• Cheeses. Set out cubes of feta, or make selfmade labneh or this whipped feta dip.
• Recent veggies. Sliced cucumbers, radishes, peppers, and cherry tomatoes are all wonderful.
• Olives or toasted nuts. I really like to incorporate a number of flavorful finger meals corresponding to these.

How do you prefer to serve tabbouleh? Let me know within the feedback!

Extra Favourite Herb-y Salads

In case you love this tabbouleh recipe, strive certainly one of these contemporary salads subsequent:

Tabbouleh

Prep Time: 20 minutes

Prepare dinner Time: 20 minutes

Complete Time: 40 minutes

Serves 6

Tabbouleh (additionally spelled tabouli or tabouleh) is a Center Japanese salad produced from contemporary herbs and bulgur wheat. We love this model for picnics and mezze platters. Make it as much as 3 days upfront, and serve it chilled or at room temperature.

• ⅓ cup extra-virgin olive oil
• 3 tablespoons contemporary lemon juice
• 1 garlic clove, grated
• ½ teaspoon sea salt
• ¼ teaspoon floor coriander
• Pinch cinnamon
• 3 cups finely chopped curly parsley, about 2 bunches
• 1 cup diced English cucumber
• 1 cup cored and diced tomato
• ⅔ cup cooked bulgur wheat*
• ⅓ cup finely chopped contemporary mint
• 2 scallions, chopped

• In a big bowl, whisk collectively the olive oil, lemon juice, garlic, salt, coriander, and cinnamon. Add the parsley, cucumber, tomato, bulgur, mint, and scallions and toss to mix.

• Season to style and chill till able to serve.

* To prepare dinner coarse bulgur, deliver 2 cups of water to a boil in a medium pot. Stir in 1 cup dry coarse bulgur, cowl, and take away from the warmth. Let sit for 20 to half-hour, or till the bulgur is tender. Drain any extra water, then fluff with a fork. Measure 2/3 cup cooked bulgur for the salad, and save the remainder for an additional use. Permit the bulgur to chill to room temperature earlier than including to the salad.
To organize high quality bulgur, place it in a bowl and canopy with 1/2 inch of water. Soak for 20 minutes, or till tender. Drain.