tabbouleh salad

Traditional tabouli salad recipe with parsley, mint, bulgur wheat, finely chopped vegetables and a zesty dressing. Recipe with step-by-step photos.

Tabouli Salad Recipe

extra fine bulgur wheat

Roma tomatoes, very finely chopped

English cucumber (hothouse cucumber), very finely chopped

mint leaves, stems removed, washed, well-dried, very finely chopped

green onions, white and green parts, very finely chopped

Salt

lime juice (lemon juice, if you prefer)

3-4 tbsp Early Harvest extra virgin olive oil

Romaine lettuce leaves

Wash the bulgur wheat and soak it in water for 5-7 minute. Drain very well (squeeze the bulgur wheat by hand to get rid of any excess water). Set aside.

Very finely chop the vegetables, herbs and green onions as indicated above. Be sure to place the tomatoes in a colander to drain excess juice.

Place the chopped vegetables, herbs and green onions in a mixing bowl or dish. Add the bulgur and season with salt. Mix gently.

Now add the the lime juice and olive oil and mix again.

For best results, cover the tabouli and refrigerate for 30 minutes. Transfer to a serving platter. If you like, serve the tabouli with a side of pita and romaine lettuce leaves, which act as wraps or "boats" for the tabouli.

Other appetizers to serve next to tabouli salad:Hummus; Baba Ganoush; or Roasted Red Pepper Hummus

I just made this and think it is good. I did not put everything in that it called for..not so much mint or tomato and cucumber into some and not into the other half. I salted the tomatoes lightly after I chopped them, I added the chopped mint and parsley to the bulgar as soon as they were chopped so I could see if I wanted more greens. I chopped the onion and did the same, lightly salting and stirring in again. I chopped tomatoes and drained and added those. I did not use all 4 but sizes of things make a difference and 3 chopped looked fine with what I had in the mixing bowl. I loved making this. What a big happy mess. I zested 2 limes which gave the salad all its oomph the juiced and added the lime juice to the olive oil with a little salt and pepper and stirred all in. I added cucumber to some of it and not to the other part. I will absolutely use this as my recipe. Thanks so much. I have a friend who was a soux chef and I have learned from her to have fun and use my own judgement

I have made this recipe multiple times and it is always a hit!

I love this recipe. I used quinoa instead of bulgur wheat, and added red bell pepper, Kalamata olives, and feta (all finely chopped as well) to all of the other ingredients you listed. I may have added a bit more lime juice too. It was SO GOOD! Thanks for posting this!

https://content.jwplatform.com/videos/zx8bqRpL.mp4

Tabouli Salad

This Chicken Shawarma Tabbouleh Salad is super fresh and loaded with incredible flavors. The chicken is marinated in Middle Eastern spices, super moist and delicious served over the best tabbouleh salad and a side of homemade hummus.

Chicken Shawarma Tabbouleh Salad

tsp smoked paprika

turmeric

tsp cumin

cinnamon

tsp pepper (or

salt (or

lemon juice (from about 2 lemons)

olive oil

tsp red pepper flakes

garlic (minced)

lb chicken breasts

onion

water

bulgur wheat (uncooked)

lemon juice

tomatoes (chopped small)

English cucumber (chopped small)

onions

parsley (chopped)

mint (chopped)

feta cheese (crumbled)

Kalamata olives

pita bread

hummus

avocado (sliced)

In a 8x8 baking dish add the smoked paprika, turmeric, cumin, cinnamon, pepper, salt, lemon juice, olive oil, red pepper flakes, garlic, and whisk well. Add the chicken, sliced onion and toss making sure the chicken is well coated in the marinade. Cover with plastic wrap or foil and refrigerate for at least an hour. The longer the meat marinates the more flavour you'll have.&nbsp;

Preheat the oven to 425 F degrees.&nbsp;

Bake uncovered until the chicken is browned and crisp on the edges, and cooked through. It should take about 40 to 45 minutes. If you want the chicken crispier on top, turn the broiler on to high and broil for 3 minutes until nice and crispy on the outside.&nbsp;

Let the chicken rest for 5 to 10 minutes before slicing.

For Chicken Shawarma

While the chicken is baking, prepare the tabbouleh salad. Add the water to a small pot and bring to boil. When the water is boiling add the bulgur and cover. Reduce heat to a simmer and cook for about 5 minutes or until all the water is absorbed. Stir occasionally. Let the bulgur cool before adding to the salad.

Add the bulgur to a large bowl, then add the remaining ingredients. Toss well.

To assemble the salad, spread the tabbouleh salad over the bottom of a large shallow plate. Arrange with sliced chicken, sliced avocado, Kalamata olives and sprinkle some feta cheese over the top. Serve with hummus and pita bread.

Tabbouleh Salad

bulgur wheat

For best results, cover the tabouli and refrigerate for 30 minutes. Transfer to a serving platter. If you like, serve the tabouli with a side of pita and romaine lettuce leaves, which act as wraps or &#8220;boats&#8221; for the tabouli.

I've been looking for a tabouli recipe like the one I used to have. This is the closest Ive found, only difference is the one I had used red wine vinegar. Can't wait to make this!

https://content.jwplatform.com/videos/&rdquo;zx8bqRpL&rdquo;.mp4

”Tabouli

With just a few simple steps and ingredients, you&#039;ll learn how to make Tabbouleh salad (and how quick and delicious it is). This take on an Eastern Mediterranean recipe combines cucumber, tomatoes, parsley, and bulgur to create a hearty and vegan-friendly dish.

The Easiest Tabbouleh (Tabouli)

bulgur (plus 1 cup water)

cucumber (about ½ medium cucumber)

tomato (about 1 roma tomato)

salt (divided)

parsley (finely chopped, 90 g)

mint (finely chopped, 10 g)

green onions (thinly sliced)

extra virgin olive oil (60 mL)

Tbsp lemon juice (45 mL)

Cook Bulgur: Bring bulgur and water to a boil in a small pot, then cover and simmer for 15 to 20 minutes, or until tender. (Alternatively, use the soaking method - 1 hour.) Allow bulgur to cool slightly.

Prep Veggies: Meanwhile, stir together cucumber, tomato, and ½ tsp salt. Place in a colander and set over a bowl to allow excess moisture to drain out. Let drain for 10 minutes (or until the rest of the recipes is ready).

Chop: Remove the thick stems from the parsley and mint, then finely chop (either by hand or with a food processor). Slice the green onion.

Dressing: Whisk together olive oil, lemon juice, garlic, and remaining ½ tsp of salt.

Assemble: In a large bowl, toss together cooled bulgur, strained cucumber and tomato, herbs, green onion, and dressing.

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Tabouli Salad Recipe

Chicken Shawarma Tabbouleh Salad

Tabouli Salad Recipe

The Easiest Tabbouleh (Tabouli)

Top 4 tabbouleh salad recipes from across the web

The most viewed tabbouleh salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tabouli Salad Recipe

Chicken Shawarma Tabbouleh Salad

Tabouli Salad Recipe

The Easiest Tabbouleh (Tabouli)

The most viewed tabbouleh salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine