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Authentic Lebanese Tabbouleh Salad with Bulgur Wheat

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Ingredients

Adjust Servings:
1 cup medium bulgar wheat (#2)
2 - 3 bunches parsley, stemmed and chopped, depending on size
1 - 2 bunch fresh mint leaves, finely chopped, depending on size, more to taste
2 bunches green onions, chopped
4 - 5 ripe firm tomatoes, partially seeded and chopped
3 - 5 lemons, juice of, to taste
1/2 cup extra virgin olive oil, to taste
salt & fresh ground pepper

Nutritional information

218.3
Calories
165 g
Calories From Fat
18.4 g
Total Fat
2.5 g
Saturated Fat
0 mg
Cholesterol
14.5 mg
Sodium
13.6 g
Carbs
3.6 g
Dietary Fiber
3.8 g
Sugars
2.6 g
Protein
148g
Serving Size

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Authentic Lebanese Tabbouleh Salad with Bulgur Wheat

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    Cuisine:

    I love this recipe. I have used it for years and forgot to review it. I grow mint, parsley, and green onions on my windowsill year around and every 2-3 weeks harvest to make this recipe. It's lovely in summer and a nice boost of nutrients and a hint of hope to warmer days during the long winters. Thank you!

    • 80 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Tabouli (Lebanese Bulghur, Parsley, and Mint Salad), Tabouli is a Lebanese salad and is often served as part of a meza appetizer assortment, as well as on its own This is my cousin’s recipe, and according to her, you NEVER put garlic in tabouli, and there is no place in it for celery, cucumber, or any of the myriad of other ingredients with which some people like to adulterate it to make it different I agree with her wholeheartedly This doesn’t need anything else; just season it well with the salt, pepper, lemon, and olive oil , I love this recipe I have used it for years and forgot to review it I grow mint, parsley, and green onions on my windowsill year around and every 2-3 weeks harvest to make this recipe It’s lovely in summer and a nice boost of nutrients and a hint of hope to warmer days during the long winters Thank you!


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    Steps

    1
    Done

    This Recipe Is a Breeze If You Have a Food Processor, a Little More Work If You Don't.

    2
    Done

    If Using a Processor, Chop Parsley and Mint Together, Using a Pulsing Action, to Ensure That You Don't End Up Pureeing Them, and Remove to a Bowl.

    3
    Done

    Repeat With Green Onions, and Add It Bowl.

    4
    Done

    Chop Tomatoes, Preferably by Hand, Into About 1/4" Dice, and Add to Bowl.

    5
    Done

    If You Are Making This For Company, You Might Want to Chop Everything by Hand.

    6
    Done

    It Makes a Much Prettier Dish Than When Made in the Processor, but I Never Bother When It Is For Personal Consumption; I Just Take a Little Care When Using the Processor.

    7
    Done

    Wash Bulghur Thoroughly, Drain, and Soak in Fresh Hot Water For About 1 Hour.

    8
    Done

    Drain and Squeeze as Dry as Possible, and Combine With Vegetables.

    9
    Done

    Drizzle With Lemon Juice and Olive Oil.

    10
    Done

    Add Salt and Pepper to Taste, and Toss Thoroughly.

    11
    Done

    You Can Be Quite Generous With the Pepper.

    12
    Done

    Refrigerate For About an Hour, Taste, and Adjust Salt and Pepper.

    13
    Done

    in Addition to Serving a a Salad or Part of a Meza Appetizer Assortment, It Is Also Good as Dressing on a Falafel or Lamb Sandwich in Pita Bread.

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    Kali Powell

    Seafood specialist known for his fresh and flavorful fish dishes.

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