How To Make Tabbouleh, Taboule: Middle Eastern Salad Recipe

bulgur

🥗Healthier: quinoa

💰Cheaper: couscous

Quinoa is gluten-free and more nutritious, while couscous is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is rich in healthy fats, while canola oil is budget-friendly.

Pour 1.5 cups of boiling water over 1 cup of bulgur in a heat-proof bowl.

Cover the bowl and set it aside for 30 minutes.

Chop half of a white onion and add it to a food processor.

Quarter and chop a medium-sized vine tomato and add it to the food processor.

Season the mixture in the food processor with salt, black pepper, and a dash of crushed red pepper flakes.

Pulse until everything is uniformly chopped.

Check the bulgur after 30 minutes; it should be al dente. If you prefer it softer, move it to the fridge and let it soak for another hour.

Thinly slice two scallions up to the dark green ends.

Rinse and dry two handfuls of parsley, then chop it finely, avoiding bruising the leaves.

Chop about half a cup of mint leaves, rolling them up and slicing them down.

Add the chopped parsley, mint, and scallions to the food processor with the tomato and onion mixture.

Add 1 tablespoon of freshly ground cumin, the juice and zest of one lemon, and about 1 tablespoon of olive oil to the food processor.

Pulse just to combine everything.

Once the bulgur has finished soaking to your liking, add it to the mixture in the food processor and mix everything together.

Taste and adjust the seasoning if necessary.

Chill the tabouli until ready to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary