Taboulleh
A refreshing Middle Eastern salad, Taboulleh combines fresh parsley, mint, cucumber, and tomatoes, making it the perfect light, healthy dish. Serve chilled for a delicious and aromatic side or picnic dish.
Equipment
- pot
- knife
- chopping board,
- measuring spoons,
Ingredients
- 3 cups 705 ml water
- Salt and pepper to taste
- 1 cup 176 g uncooked bulgur wheat
- 3 cups 144 g finely chopped parsley
- 1 large-size cucumber seeded and diced
- 1 cup 225 g seeded and diced tomatoes
- ¼ cup 12 g finely chopped mint leaves
- ¼ to ½ cup 60 to 120 ml extra-virgin olive oil, to taste
- 3 tablespoons 45 g minced garlic
- 3 tablespoons 45 ml lemon juice
Instructions
- Bring 3 cups of water to a boil in a pot.
- Lightly salt the water, then add the bulgur wheat.
- Reduce the heat and simmer, uncovered, for about 10 minutes or until all the liquid is absorbed.
- Set aside to cool.
- In a mixing bowl, combine the parsley, cucumber, tomatoes, and mint.
- In a small bowl, whisk together the olive oil, minced garlic, and lemon juice.
- Add the cooled bulgur wheat to the vegetable mixture and drizzle the dressing over it.
- Stir until thoroughly combined.
- Chill the salad before serving for the best flavor.
Notes / Tips / Wine Advice:
Serving Tip:
Serve Taboulleh with warm pita bread or grilled meats for a complete meal. It also works well as a refreshing side at barbecues.
Wine Advice:
Pair with a crisp white wine like Sauvignon Blanc or a light rosé to complement the fresh and herby flavors of the salad.
Nutritional Information
Calories: 180 kcal | Carbohydrates: 30 g | Protein: 5 g | Fat: 8 g | Fiber: 5 g | Sugar: 3 g | Salt: 0.3 mg
