How to make tabbouleh salad with bulgur wheat, fresh herbs, and tomatoes.
Here’s our version.
It’s a cinch to make!
Lori Rice
What Is in the Best Tabbouleh?
The thing that requires the most work actually is just the chopping up of the parsley.
Don’t skimp on the olive oil.
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The salad needs it or it will be dry.
Feel free to add some chopped cucumber, or even chile for a little heat.
A good winter-time substitute for the fresh tomatoes is some canned roasted red peppers, or sun-dried tomatoes.
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Serve withhummusand some pita bread.
Up the amount of fresh herbs if you’d like, or make it as written.
For a more traditional Lebanese version, check out this recipe forTabouli.
It can be a main dish or a side dish.
Refrigerated in a tightly covered container, tabbouleh lasts for 3 to 5 days.
It will get watery after a day or two as the salt draws moisture out of the vegetables.
For the best flavor, allow it to come to room temperature before eating.
Let sit for 30 minutes to an hour, until it has absorbed all the liquid.
In a large bowl, add the olive oil, lemon juice and zest, and bulgur.
Add the tomatoes, scallions, and herbs to the bulgar mixture.
Stir till well combined.
Taste the tabbouleh, and add more salt, olive oil, or more lemon juice to taste.
Let marinate for at least 30 minutes before serving.
Will keep chilled for several days.
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