Go Back
img 0340

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
Total Time 25 minutes
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.
    02 soak bulgur
  2. Wash and thoroughly dry the parsley and mint. Finely chop both and place them in a large mixing bowl.
    03 chop parsley
  3. Finely chop the romaine and green onions, shred the carrot, and dice the cucumber and tomato into small, even pieces.
    05 chop romaine
  4. Add the romaine, green onions, carrot, cucumber, tomato, corn, and cooled bulgur to the bowl with the herbs.
    12 combine ingredients
  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.
    13 mixed tabbouleh
  6. Transfer to a serving bowl or individual plates. If using pita chips, gently fold them in just before serving so they stay crunchy.
    img 0340