Tabouleh
I’ll admit, I never liked parsley growing up. The idea of a salad made almost entirely of it sounded awful. That was until I moved to Dubai and tried tabouleh.
It’s light, fresh, and comes with a nice zing from lemon juice, yet it still manages to hit the spot when you’re hungry thanks to the bulgur wheat. The hardest part is really just the chopping; once that’s out of the way, the whole thing comes together in under five minutes.
This version keeps things classic, leaving room to adjust lemon or salt to your own taste. It’s quick, healthy, and honestly one of those salads that tastes even better the next day.
Ingredients
Serves: 4
½–1 bunch parsley (about 100 g), finely chopped
1 ½–2 onions, finely diced
4 tomatoes, finely diced
100 g fine bulgur wheat
1 tbsp olive oil
3 tbsp lemon juice (this is optional but definitely noticeable)
150 g hot water
Salt to taste
Instructions
Finely chop the parsley (avoid a food processor).
dice the onions and tomatoes.
Add parsley, onion and tomatoes to a large mixing bowl.
In a separate bowl or jar, combine the bulgur wheat, olive oil (if using), lemon juice, and salt.
Pour in the hot water, stir, and cover. Let it bulgur soak for 5–10 minutes until softened. If more water is required that is fine.
Once ready, mix the bulgur into the parsley, onion, and tomato.
Adjust lemon and salt to taste.
Ideally let it cool down to serve chilled or at room temperature.
Nutritional Information
Per serving (approx. 1 cup)
Calories: 150
Protein: 4 g
Carbs: 28 g
Fat: 3 g
