I grew up eating Tabouleh and have been a huge fan of it as long as I can remember. Tabouleh, also spelled Tabouli, is a traditional Levantine salad that is made with fresh garden vegetables, tomatoes, onions, bulgur and a lemon vinaigrette dressing. This salad is often served as part of the Lebanese mezza (appetizers) along with baba ghanoush, hummus and fatoush.
Tabouleh salad is all about parsley, lots of it. It is very easy to make and the only part that is a little bit of a hassle is pulling the parsley leaves off the stems and finely chopping the parsley. When I say finely, I do mean it otherwise your mom will make you chop the parsley all over again (true story, haha) I would suggest, however, turning on some music and the whole process would be very soothing. One of my favourite music to play when chopping parsley for tabbouleh has to be Um Kulthoom since her songs take about an hour to finish 😉
While Tabouleh is a very simple salad to make, don’t neglect the fact that you need to have the best ingredients such as high quality olive oil and parsley for this salad to taste good. Tabouleh tastes great when served immediately but tastes even better the next day. This salad would pair well with grilled chicken, shawarma, shish tawook and kabob. Here is what you will need,
- 4 cups finely chopped parsley
- 1 medium tomato diced
- 1 medium onion chopped
- 1 Tbsp dried mint
- 1 cup hot water
- 1/2 cup bulgur
- 1/2 cup extra-virgin olive oil
- Juice of 2 lemons (about 1/3 cup)
- Salt and black pepper
- Soak bulgur by pouring hot water on top of the bulgur and set it aside to soak for 15 minutes.
- While the bulgur is soaking, add chopped onions in a medium bowl along with black pepper
- Combine parsley, tomatoes, onions, bulgur and dried mint in a large bowl
- Add lemon juice, olive oil, salt and pepper
- Mix all ingredients together until everything is very well combined.