Tabouleh Salad
Tabbouleh is a classic salad popular across the middle-east, and with good reason. Fresh parsley, tomatoes, and onions are mixed with fine bulgur wheat, olive oil, and lemon juice to create a tangy dish that works as a main salad, a side, or (as I often do) a filling for a wrap. It’s extremely high in fiber, rich in vitamins, and makes a perfect addition to a mezze spread.
I first fell in love with tabbouleh in Dubai. What I love most is that it combines just four ingredients with an equally simple dressing and yet tastes so flavourful.
This version is kept simple, with room to adjust lemon and salt based on your taste.
Ingredients
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 (plus extra to taste)
Salt to taste
200 g hot water
Instructions
1. Finely chop parsley, dice onions, and dice tomatoes. Add to a large mixing bowl.
2. In a separate bowl or jar, combine bulgur wheat, olive oil, lemon juice, and salt. Mix well.
3. Pour in hot water, stir, and let soak for 5–10 minutes until softened.
4. Once ready, mix the bulgur into the parsley, onion, and tomato.
5. Adjust lemon and salt to taste.
6. Serve chilled or at room temperature.
Nutritional Information
Approx. per serving (1 cup):
Calories: ~150
Protein: ~4 g
Carbs: ~28 g
Fat: ~3 g
