This vibrant and flavorful, delicious easy tabbouleh, is a refreshing Middle Eastern salad. In just a few simple steps you will have a perfect side dish or light meal. My tabbouleh recipe is not only healthy but also bursting with color and taste.

This dish is packed with vitamins and minerals and the water content of the vegetables can help keep you hydrated. It is also low in calories so it is great for the health conscious crowd. And it is budget friendly so you can feed a crowd and not break the bank.

You can turn it into a bigger salad by mixing in some arugula, spinach, or other greens. And it also pair well with grilled chicken, fish, or lamb. I personally love to serve it along side my falafel and baba gaoush for a fantastic vegetarian (actually vegan) meal.

I hope you enjoy my recipes – if you do please check out my YouTube channel here.

Tabbouleh Salad

This delicious, easy tabboule (tabouli) salad is perfect as a light snack, or paired with falafel for a heartier vegetarian dinner.

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Course Appetizer, Main Course, Salad, Side Dish

Cuisine Middle Eastern

Servings 6 servings

Equipment

• 1 small sauce pan
• food processor optional
• 1 large mixing bowl

Ingredients

  

• 1/3 cup dry bulgur wheat or quinoa cooked per package directions
• 2 to 2 bunches parsley flat or curly will do
• 1 small bunch mint optional
• 1/2 small vidalia or other sweet onion
• 1 large ripe tomato
• 1 large English cucumber or 3-4 Persian cucumbers
• 3-4 cloves garlic
• lemon juice
• olive oil
• salt and pepper to taste
• citric acid powder optional

Instructions

 

• Cook your bulgur wheat or quinoa according to the package directions and set aside to cool.
• Cut the ends off the cucumber and cut it in half lengthwise – remove the seeds with a small spoon.
• Cut the cucumber into strips and then dices. Place it in a large bowl.
• Cut the tomato into quarters or sixths and remove the seeds and juices with your fingers.
• Cut the tomato into dices the same size as the cucumber and place it in the same bowl.
• Add a couple pinches of salt and mix well. Set it aside to draw out some of the moisture.
• Mince or grate the garlic into a small bowl.
• Finely dice the half onion and add it to the bowl with the garlic.
• Add 3 tablespoons of lemon juice and about 1/3 cup of olive oil to the onion and garlic. Mix well and set aside.
• Place the parsley and mint into the bowl of your food processor and pulse until you have a fine dice. You can also do this by hand if you prefer or do not have a food processor.
• Drain the tomato and cucumber well.
• Add the bulgur wheat, vegetables, herbs, and onion mixture to a large bowl and mix well. Taste and adjust seasoning as needed. If you have citric acid powder you can add a little to help with the tang in place of adding too much lemon juice.

Notes

Tabbouleh or tabouli is fantastic as a side or can be a nice main course with some falafel or even some grilled chicken or lamb.

Substitute the quinoa if you are gluten free or cannot get bulgur wheat. Or you can leave out the grains all together if you prefer.

Keyword appetizers, entree, middle eastern, salad, tabbouleh, tabouli