Tabbouli / Tabouli / Tabbouleh Salad (Parsley Salad)
Prep
30 mins
Cook
30 mins
Servings
8
Difficulty
Medium
This vibrant Lebanese salad has been a staple in my kitchen for years, and I love sharing it because it's so incredibly simple to make. Fresh parsley is the star here, packed with vitamin K and antioxidants that are wonderful for your health, and the whole dish comes together in just an hour. What I appreciate most is how budget friendly it is since parsley and bulgur are inexpensive pantry basics, yet it feels like something special when you serve it to guests. The bright citrus and herbaceous flavors make it perfect for warm weather entertaining, and honestly, once you taste how fresh and light it is, you'll find yourself making it again and again.
Ella x
Ingredients
- 150 gflat leaf parsley(This is about 2 bunches) or 150 g fresh parsley, finely chopped. (This is about 2 bunches)
- 16 spring onions(About 1 bunch) or 6 green onions, finely chopped (About 1 bunch)
- 4 largetomatoes(finely chopped)
- 13 lemons(juice of (Freshly Squeeze)
- 5 tablespoonsolive oil
- 237 mlbulgur(Also know as bourghul in Australia which is cracked wheat) or 1 cup burghul (Also know as bourghul in Australia which is cracked wheat)
- 237 mlwater(boiled)
- 1 teaspoonground black pepper
- 1 teaspoonsalt
Detail level
Instructions
- 1
Add one cup of boiled water and one cup of bourghul (bulgur) in a small bowl and mix. Place a tea towel over the bowl so the steam is unable to escape. Set aside until cool.
- 2
Finely chop the parsley, spring onions and tomatoes and place them into your separate large salad bowl.
- 3
Juice all the fresh lemons and pour it over the salad mixture. Add olive oil, black pepper and salt in the salad mixture. Mix well.
- 4
Place over the cool bourghul and mix well.
- 5
Serve.
- 6
Refrigerate any left overs for about 2-3 days.
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