Lebanese Tabbouleh Salad – The Lemon Bowl®

Contemporary and engaging, this Lebanese Tabbouleh Salad is the proper complement with grilled meats as it could possibly sit out for a number of hours with out wilting.

After I was rising up, my mom served lovely salads with each dinner, and salads are a favourite of my household nonetheless in the present day! However my Aunt Vieve was the matriarch of the Lebanese facet of my household, and impressed a lot of my recipes! My Lebanese Tabbouleh Salad is my tackle the Center Jap traditional. It’s excellent with grilled meats this time of yr, and does nicely at household BBQ’s or picnics as a result of it could possibly sit out for a number of hours with out wilting!


Lebanese Tabbouleh Salad ingredients
  • Bulgur wheat: A unbelievable supply of fiber and folate, it has a scrumptious chewy texture and nutty style.
  • Parsley: Earthy and peppery in taste, it pairs nice with the lemon dressing and veggies within the tabbouleh.
  • Tomatoes: Provides some shade and nice umami taste.
  • Cucumber: Crunchy and considerably candy, cucumbers are stuffed with nutritional vitamins and vitamins!
  • Scallions: Additionally known as inexperienced onions, they add gentle onion taste.
  • Mint: Slightly bit candy and an exquisite fragrant that provides clear taste to the dish.
  • Olive oil: Coronary heart wholesome and gentle taste to decorate the tabbouleh.
  • Lemon juice: Vivid, acidic, recent lemon taste that mixes with the olive oil to decorate the salad.

Find out how to Make Lebanese Tabbouleh Salad

Adding bulgur wheat to pot

Begin your Lebanese tabbouleh by cooking your bulgur wheat in accordance with package deal directions, then put aside.

Cutting a cucumber

Wash your cucumber and tomato, then cube and add to a big bowl.

Tabbouleh salad in food processor

To finely mince my recent herbs, I like to only throw them in my food processor. Add your parsley, scallions, and mint and pulse till finely chopped.

Stirring tabbouleh

Add the herbs to the bowl with the cucumber and tomato, and add the cooked bulgur wheat. Costume with olive oil, recent lemon juice, and a few salt and pepper to style.

Lebanese tabbouleh salad.

Toss till salad is evenly coated in dressing, then serve and luxuriate in your Lebanese Tabbouleh Salad!

Ceaselessly Requested Questions

Why is my tabbouleh soggy?

The bulgur wheat may very well be overcooked and mushy, or the additional moisture is perhaps coming out of your tomato and cucumber! You’ll be able to strive draining a few of the further moisture from the veggies earlier than including them to your salad.

What can I substitute for bulgur in tabbouleh?

When you don’t have bulgur wheat, or don’t prefer it, you should utilize couscous, brown rice, or quinoa!

The place is tabbouleh from?

Tabbouleh (or tabouleh, tabouli) originated within the Center East, most certainly in Lebanon or Syria, and continues to be loved in lots of nations within the space.

Lebanese Tabbouleh Salad top view

Extra Lebanese Recipes

Eat It, Like It, Share It!

Did you do this tabbouleh and find it irresistible? The subsequent time you make it, snap an image and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we are able to admire and share your meal.

Liz eating Lebanese tabbouleh salad.

Serve it to a crowd, or take pleasure in it for a light-weight and recent lunch, my Lebanese Tabbouleh Salad is bound to fulfill.

Your fork is ready.

Lebanese Tabbouleh Salad

Lebanese Tabbouleh Salad

Contemporary and engaging, this Lebanese Tabbouleh Salad is the proper complement with grilled meats as it could possibly sit out for a number of hours with out wilting.

PREP: 15 minutes

COOK: 30 minutes

TOTAL: 45 minutes



  • ½ cup high quality bulgur wheat
  • 2 bunches parsley (finely chopped)
  • 2 roma tomatoes (diced)
  • 1 cup seedless cucumber (diced)
  • 6 scallions (diced)
  • ¼ cup recent mint (chopped)
  • ¼ cup extra virgin olive oil
  • 1 lemon (juiced)
  • Salt and pepper to style
  • Cook dinner bulgur wheat in accordance with package deal instructions and put aside to chill. Whereas bulgur is cooking, use a meals processer to cut parsley, scallions, and mint.

  • In a big bowl, mix parsley, tomatoes, cucumber, scallions and mint.

  • Flake aside bulgur with a fork and toss along with greens and herbs.

  • Costume the salad by drizzling the olive oil across the edges of the bowl.

  • Juice the lemon immediately over the salad, fastidiously holding reverse hand underneath the lemon to catch seeds.

  • Add salt and pepper and stir to mix. Examine for seasoning, regulate accordingly and serve.

Please go away a ranking and remark letting us understand how you preferred this recipe! This helps us to proceed offering free, high-quality recipes for you.

Energy: 190kcal | Carbohydrates: 15.6g | Fats: 14.4g | Saturated Fats: 2g | Sodium: 39mg | Fiber: 4.6g

Source link

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button