Tabbouleh Salad


 Tabbouleh Salad


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


· 1 Cup extra fine Bulgar Wheat

· 4 firm Roma Tomatoes, Very Finely Chopped

· 1 Cucumber Medium Dice

· 2 Parsley Bunches Very Finely Chopped

· 12-15 Fresh Mint Leaves Very Finely Chopped

· Salt

· 3-4 tbsp Lime Juice

· 3-4 tbsp Extra Virgin Olive Oil


Wash the Bulgar wheat and soak it in water for 5-7 minute. Drain very well (squeeze the Bulgar 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 and herbs in a mixing bowl or dish. Add the Bulgar and season with salt. Mix gently. Now add the the lime juice and olive oil and mix again. For best results, cover the tabbouleh and refrigerate for 30 minutes. Transfer to a serving platter an enjoy!


Michael TurnerComment