This is another one of my favorite salads, Tabbouleh. I did say I’m not a salad fan but this one’s a little different, it’s a nice kind of salad.
What is Tabbouleh?
It’s a Lebanese Salad with lemon and lots of herbs, more herbs than bulgur wheat. Although I didn’t use quite as much herbs. We still loved it. Apparently the parsley is the star of the dish with very little bulgur wheat. You can add more herbs in your salad.
Cooked in Vegetable Broth
I also added my own little twist and cooked my bulgur wheat in some vegetable broth. It is also an easy salad to make. It’s just the chopping up that requires a little time. Everything should be finely chopped although I kept my tomatoes a little bigger, only because my family loves tomatoes and I didn’t want it lost in the salad.
How to serve Tabbouleh
You can serve this salad as a side dish or alongside some Hummus and pita bread. Eaten all on it’s own is perfect too. Actually I even had the leftovers with some leftover roast potatoes, I know that sounds crazy but it was delicious.
Customize according to your taste
Tabbouleh is a lemony, herby salad. However, I do feel this is actually something that can be adjusted according to your own taste. This salad consists of parsley, mint, garlic, tomatoes, cucumber and bulgur wheat. It can be refrigerated and eaten the next day too, it stays well.
My family couldn’t get enough of this salad and every little bit was gobbled up. I sprinkled some of my homemade Dukkah over this salad and it was heavenly, you’ve got to try it.
I’ve been asked to make this salad again soon, my 11-year-old says he loves it. I think if I added too much herbs he wouldn’t have enjoyed it as much so I am glad I stuck to my limited quantities.
If you do try this Tabbouleh Recipe please leave a comment and a star rating, it is always appreciated.
More Salad Recipes to try:
- 1/2 cup bulgur wheat
- 1 cup vegetable stock
- 1/2 tsp salt
- 1 cup parsley
- 1/2 cup mint
- 1 large garlic clove minced
- 2 roma tomatoes finely chopped
- 1/2 english cucumber finely chopped
- 3 tbsp olive oil
- 3 tbsp lemon juice
- Add the bulgur wheat and warm vegetable broth to a pot and cook on medium heat for about 10 minutes until the wheat is tender
- You can drain any remaining liquid from the bulgur wheat and set aside
- Chop up the herbs, tomato and cucumber and add it to the bulgur wheat together with the lemon juice and olive oil. Season with salt
- Refrigerate for at least 30 minutes before serving
- You can add more parsley and mint to your salad
- Adjust the lemon juice according to your taste
- You don't have to use the vegetable broth, water is fine
- If you want a real herby salad you can reduce the amount of bulgur wheat
- I used salt because the broth was a low sodium one. Depending on what broth you use you may need to adjust the salt
- You can also use couscous instead of the Bulgur Wheat