Lebanese Tabbouleh Salad | Great Ramadan 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.

Start by preparing the vinegarette. Use fine bulgur (number 1) and add 3 tablespoons of lemon juice and 1/3 cup of olive oil to it.

Whisk the bulgur mixture with a fork and let it absorb the liquids for about 10-15 minutes.

Chop 2 cups of fresh parsley finely by hand, avoiding a food processor for better flavor and texture.

Transfer the chopped parsley to a bowl.

Chop about 4 tablespoons of mint and add it to the bowl (this is optional).

Chop green onions and add them to the bowl (this is not optional).

Prepare the tomatoes by cutting them into quarters and hollowing out the insides to remove excess liquid.

Chop the firmer parts of the tomatoes and add them to the bowl, ensuring there are less tomatoes than parsley.

Season the tomato mixture with salt and pepper, adjusting to taste.

Transfer the bulgur mixture into the bowl with the parsley and tomatoes, mixing well.

Taste the salad for seasoning and adjust with more lemon juice if desired.

Serve the salad in the same bowl, garnishing with extra chopped tomatoes and lemon slices.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary