Tabbouleh Salad
A traditional Tabbouleh salad recipe made with fine bulgur, parsley, mint, tomatoes, onions, lemon juice and olive oil dressing. Some feta cheese and pomegranate seeds add more zing to this salad.
Servings: 2 people
Calories: 180.79kcal
Ingredients
- 1 bunch fresh parsley see notes
- 2 sprig fresh mint leaves see notes
- ½ small onion
- 1 to 2 tablespoon fine bulgur
- 1 medium-sized tomato
- 2 tablespoon Pomegranate arils optional
- 2 tablespoon feta cheese optional
- 2 tablespoon extra virgin olive oil
- 2 tablespoon lemon juice or lime juice
- Salt and pepper to taste
Instructions
- Pour ¼ cup water into the bowl of bulgur, stir and drain off the excess water. Keep this aside while you prep the rest of the ingredients.1 to 2 tbsp fine bulgur
- Chop the parsley, mint leaves and onion finely.1 bunch fresh parsley, 2 sprig fresh mint leaves, ½ small onion
- Halve the tomatoes, remove the pulp and chop them finely.1 medium-sized tomato
- Add the lemon juice, olive oil, salt and pepper in a small bowl.2 tbsp extra virgin olive oil, 2 tbsp lemon juice, Salt and pepper to taste
- Add all the ingredients to a large bowl. Don't mix until ready to serve. Keep refrigerated. Close to serving time, pour the dressing and toss everything together. Stir in the pomegranate seeds and feta cheese if using.2 tbsp Pomegranate arils, 2 tbsp feta cheese
- Serve with lettuce leaves or pita along with other appetizers.
Notes
Parsley leaves: Read the post for details on how to clean parsley leaves. 1 bunch of leaves needs to be picked, trimmed, rinsed, and drained. The approx weight of ready-to-use leaves is 60 grams. Chopped leaves measure up to 1 ½ cups.
Mint leaves: Rinsed, drained and pat dried. Approx 5 to 8 grams of mint leaves, finely chopped
Nutrition
Calories: 180.79kcal | Carbohydrates: 11.71g | Protein: 2.84g | Fat: 14.9g
