Tabbouleh
Prep
15 mins
Cook
0 mins
Servings
4
Difficulty
Easy
Making tabbouleh is one of my favorite quick weeknight solutions because it comes together in just fifteen minutes without any cooking required. This vibrant Mediterranean salad is loaded with fresh parsley, which is absolutely packed with vitamin K and antioxidants that support your immune system. What I love most is how affordable and simple it is to throw together, plus you probably have most of these ingredients on hand already. The bulgur gets softened by the lemon juice and olive oil, creating this perfectly tender base that's satisfying on its own or as a side dish. It's the kind of recipe that tastes like you spent hours in the kitchen, but really you're just chopping and mixing.
Ella x
Ingredients
- 250 gbulgur(cooked)
- 237 mlparsley(diced)
- 60 mllemon juice(freshly squeezed)
- 100 mlolive oil(cold pressed)
- 1 teaspoonred pepper flakes(optional)
- 1 teaspoonsalt
- 1 teaspoonblack pepper
- 50 gchopped scallions(optional)
- 50 gcrushed pita bread(optional)
- 237 mltomato(diced)
- 237 mlcucumber(sliced)
- 237 mlred onion(thinly sliced)
- 100 gfeta cheese(crumbled (optional))
- 1 teaspoonsumac
Detail level
Instructions
- 1
Rinse the bulgur in a fine mesh strainer until the water runs clear. Drain and set aside.
- 2
In a large bowl, combine the parsley, lemon juice, olive oil, salt, and black pepper. Mix well.
- 3
Add the cooked bulgur to the bowl and stir to combine.
- 4
If using, add the red pepper flakes, chopped scallions, and crushed pita bread to the bowl and stir to combine.
- 5
Add the diced tomato, sliced cucumber, and thinly sliced red onion to the bowl and stir to combine.
- 6
If using, crumble the feta cheese into the bowl and stir to combine.
- 7
Stir in the sumac and serve.
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