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5 from 6 votes

Tabbouleh

Amazingly fresh, tasty and exotic, this delicious Middle-East recipe pairs well with any protein and is a great healthy change!
Prep Time45 minutes
Cook Time0 minutes
Passive Time3 hours 30 minutes
Total Time4 hours 15 minutes
Servings: 8
Author: Francine Lizotte
Course: Salads & Dressings, Vegetables & Sides
Cuisine: Middle-East
Keyword Dairy Free, Easy Recipe, Healthy, Light Meal, Low Sodium/No Sodium, Vegan & Vegetarian

Ingredients

  • 1 cup boiling water
  • 1/2 tsp. course Himalayan salt
  • 1 cup fine bulgur
  • 3 cups fresh parsley (flat or curly leaf), chopped tips & tricks
  • 1/3 cup fresh mint leaves, chopped tips & tricks
  • 4 large green onions, finely chopped
  • 3 large Roma tomatoes, seeded and finely diced tips & tricks
  • 1/2 large English cucumber, finely diced *optional
  • zest of 1 lemon
  • 6 tbsp. freshly squeezed lemon juice, or to taste tips & tricks
  • 1/2 cup extra virgin olive oil, or to taste tips & tricks
  • 1 pinch ground Himalayan pink salt
  • freshly ground black pepper, to taste (I always use mixed peppercorns)

Directions

  • In a measuring cup, combine sea salt with boiling water.
  • In a medium bowl, combine bulgur with salted water; soak for 30 minutes.
  • In a large bowl, combine bulgur, parsley, mint, tomatoes, and green onions. Stir well before adding cucumber; quickly stir.
  • Pour in half the lemon juice and half the olive oil; stir.
  • Add lemon zest, freshly ground black pepper, salt, and the remaining lemon juice and oil; stir until well combined.
  • Transfer to the fridge and chill for at least 3 hours.