The Best Easy Delicious Tabbouleh Recipe

bulgur wheat

🥗Healthier: quinoa

💰Cheaper: couscous

Quinoa is gluten-free and offers a nutty flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a high smoke point and is rich in healthy fats.

Cook bulgar wheat according to package directions.

Cut the ends off the cucumber, slice it in half, and scoop out the seeds.

Chop the cucumber finely and sprinkle with salt to draw out excess water.

Cut the stem off the tomato, scoop out the seeds, and chop it to match the cucumber size.

Sprinkle salt on the chopped tomato and let it sit to drain excess liquid.

Finely chop half of a small onion and mix it with minced garlic, lemon juice, and olive oil in a bowl.

Let the onion, garlic, lemon juice, and olive oil mixture sit to mellow the flavors.

Add two big bunches of flat leaf parsley and a small amount of mint to a food processor and pulse until finely chopped.

Drain the salted cucumber and tomato mixture in a colander to remove excess water.

In a large bowl, combine the cooked bulgar wheat, drained cucumber and tomato, chopped parsley and mint, and the onion-garlic dressing.

Mix everything together thoroughly and taste for seasoning.

Add more lemon juice or citric acid if needed, then mix again.

Transfer the tabouli salad to a serving bowl.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary