Tabbouleh Recipe, Taboule recipe, Authentic Syrian/Lebanese Tabouli recipe. التبولة السورية الأصلية

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.

Finely chop a bundle of parsley until extremely fine.

Chop 4 medium-sized tomatoes finely.

Chop 1 medium-sized onion finely.

Chop 1 green onion finely.

Add about 10 to 15 leaves of fresh mint, chopped.

Add 1 small cucumber, chopped (this is an addition not in the original recipe).

Soak 1 serving cup of bulgur in water for about half an hour until soft.

Drain and squeeze the bulgur until totally dry.

Add the spices (dried mint, salt, sweet paprika, black pepper) to the bulgur and mix well.

Add the chopped vegetables (parsley, tomatoes, onion, green onion, mint, cucumber) to the bulgur and mix.

Add the juice of 1 full lemon (including the pulp) and 70 to 90 milliliters of olive oil, and mix again.

Let the tabbouleh sit in the fridge for about half an hour to allow flavors to meld.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary