Tabbouleh Salad Recipe
This Tabbouleh salad recipe is my take on one of the most famous and iconic Middle Eastern Salads out there. You'll almost certainly find Tabbouleh on the menu of every single Middle Eastern restaurant. It's famous for it's simplicity and freshness. A salad that everyone needs to try!
Ingredients
- 60g fresh parsley
- 50g bulgar wheat
- 2 large tomatoes
- 1/2 cucumber
- 3 spring onions
- 1-2 tbsp extra virgin olive oil
- 4 tbsp lemon juice
- Salt & pepper to taste
- Drizzle of pomegranate molasses
- Handful of pomegranate seeds
Instructions
- Start off by cooking the bulgar wheat according to pack instructions. I had to simmer mine for 10 minutes, drained any exccess water then left it to cool completely.
- Chop up the cucumber, tomatoes, onions and parsley as finely as you can.
- Add the cucumber and tomato to a bowl and add a sprinkle of salt. Leave for 5 minutes to draw out any excess water. Discard the water to avoid a soggy tabbouleh!
- Add the chopped vegetables and cooled bulgar wheat to a large salad bowl, then add the olive oil, lemon juice and season to taste with salt & pepper.
- Finish off with an optional drizzle of pomegranate molasses and some pomegranate seeds.
- Refrigerate for at least an hour before serving. Enjoy!
Notes
Store in an air-tight container in the fridge for up to 3 days.
Nutrition
Calories: 94kcalCarbohydrates: 7gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gFiber: 2gSugar: 3g
Tried this recipe?Let us know how it was!