Fresh Tabbouleh

My fresh tabbouleh combines finely chopped parsley and mint with crisp romaine, colorful vegetables, and tender bulgur. Fresh lemon juice and olive oil bring everything together, while optional pita chips add a delicious crunch.

Fresh Tabbouleh

A colorful tabbouleh salad with fresh parsley, mint, crisp romaine, vegetables, and fine bulgur, tossed with lemon juice and olive oil.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Total Time 25 minutes mins

Servings: 6 people

Course: Salad, Side Dish

Cuisine: Middle Eastern

Ingredients Instructions

Ingredients

  

• 1/3 cup fine bulgur (grade #1)
• Hot water (enough to cover the bulgur)
• 2 cups fresh parsley (finely chopped)
• 1/3 cup fresh mint (finely chopped)
• 3 cups romaine lettuce (finely chopped)
• 1/4 cup green onions (finely chopped)
• 1 cup carrot (shredded)
• 1 cup cucumber (diced)
• 1 cup tomato (diced)
• 1/3 cup cooked sweet corn (cooled)
• 1/3 cup fresh lemon juice
• 4-5 fl oz extra virgin olive oil
• Salt (to taste)
• Pita chips (broken into small pieces, optional)

Method

 

1. Place the bulgur in a small bowl and cover with hot water. Soak for about 5 minutes, or until tender. Drain any excess water and let cool.
   
2. Wash and thoroughly dry the parsley and mint. Finely chop both and place them in a large mixing bowl.
   
3. Finely chop the romaine and green onions, shred the carrot, and dice the cucumber and tomato into small, even pieces.
   
4. Add the romaine, green onions, carrot, cucumber, tomato, corn, and cooled bulgur to the bowl with the herbs.
   
5. Pour in the lemon juice and olive oil. Add salt to taste and toss thoroughly until evenly combined. Taste and adjust the seasoning as needed.
   
6. Transfer to a serving bowl or individual plates. If using pita chips, gently fold them in just before serving so they stay crunchy.