How To Make Tabbouleh/Tabouli

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.

Place 1/2 cup of bulgur into a bowl.

Top the bulgur with 2 cups of hot water.

Let the bulgur soak for about 20-30 minutes.

Finely dice 6 small tomatoes by slicing them in half, removing the core, and then slicing lengthwise and across.

Set the diced tomatoes aside.

Take 1/2 of a red onion, slice it in half, and very thinly dice it.

Set the diced onion aside.

Take 1 bunch of fresh parsley, remove the leaves from the stems, and chop it finely by hand.

Set the chopped parsley aside.

Take 1 handful of fresh mint and chop it finely by hand.

In a large bowl, combine the chopped tomatoes, diced onion, and chopped parsley and mint.

Add freshly cracked pepper and a pinch of salt to the bowl.

Check the bulgur for doneness by tasting it; it should be soft.

Strain the bulgur using a strainer, pushing down to remove excess water.

Add the strained bulgur to the bowl with the vegetables.

Add 2 tablespoons of olive oil and the juice of 1/2 lemon to the mixture.

Mix all ingredients thoroughly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary