This Tabbouleh Salad is so quick and easy to prepare! You don’t even have to cook the bulgur wheat–Really, you don’t! All you need to do is throw everything into one bowl and let it sit in the fridge for at least 2 hours so the bulgur wheat can soak up and absorb all the wonderful “juices” and flavors! It’s a perfect summer salad that goes with just about everything. I just LOVE it!
Tabbouleh Salad
Author: Catherine Katz
Serves: 6 +
Ingredients
- 1 cup bulgur wheat
- Juice of 2 large lemons (about ½ cup)
- ½ cup extra virgin olive oil
- 3 medium tomatoes, diced
- 1 small red onion, finely diced
- 2 cups fresh flat parsley, rinsed and chopped
- 1 cup fresh mint, rinsed and chopped
- ¼ tsp sea salt
- fresh ground pepper to taste
Instructions
- Rinse the bulgur wheat thoroughly and drain (but leaving it a little "wet")
- Place it in a large bowl and add all the remaining ingredients.
- Stir well to combine, cover and place in the fridge for at least 2 hours (you can also leave it overnight).
Tracey says
August 18, 2015 at 7:07 pmI tried this salad today, made half of it. It was so easy, and taste so good; that’s what I love about your recipes. Which is great for beginners. My 22 yr old son would be able prepare these with ease. I love to cook, been doing it with my mom since I was a kid. I’ve always made my son warm fresh meals. He loved the banana bread!
Catherine Katz says
August 19, 2015 at 5:40 pmI love that, Tracey! Getting our kids to cook healthy is such a wonderful gift isn’t it?! That’s just wonderful!
martine says
August 16, 2015 at 5:11 ambonjour ! je cours faire ce bon taboulé qui semble si rafraîchissant! merci! et bonnes vacances !martine de France
Catherine Katz says
August 17, 2015 at 1:19 pmMerci Martine! Je vais passer une semaine en France et je m’en rejouis déjà!
Diane says
April 29, 2015 at 10:06 amWhere is the nutritional information on your recipes? The ones posted on the Turn the Tide newsletter don’t have that info either. I find it very helpful in deciding whether to try a recipe or not.
Diane
Catherine Katz says
April 29, 2015 at 10:54 amI address that issue right here: http://cuisinicity.com/calories-in-calories-out-but-dont-obsess/ and I think you’ll find it very helpful!
Colleen says
April 6, 2015 at 10:44 amCan also try this recipe with Quinoa -also very good! Thanks for delicious and nutritious recipes!
Catherine Katz says
April 7, 2015 at 12:07 pmI would love to try it with Quinoa! I wonder if it wouldn’t need to be parboiled first, unlike the bulgur wheat. Have you tried it? Thank you for your kind words Colleen!
Colleen says
April 20, 2015 at 10:54 amYes, definitely cook the quinoa first, unlike the bulgur – delicious!
Jon says
March 22, 2015 at 2:36 amI made the Tabbouleh and it was very good. I took it to work for my lunch and my coworkers commented on how good it smelled. It was very satisfying. I ate it in two sittings. I have enough of the bulgur wheat left to make it again and again, so I think I will.
Catherine Katz says
March 22, 2015 at 10:18 amJon–Again and again is what I love to hear! It’s such a nice lunch to bring to work! Thank you so much for your wonderful comment!
carolyn dantzler says
March 15, 2015 at 4:15 pmLove your recipes. I am 77 years old, born and raised in the south and always looking for healthier versions of food I like. My mom did not want us in her kitchen, so I just watched. My dad loved her cooking, so that was the important thing. As grocery shoppers, we see so much contradictory marketing; I have to say, it seems to be improving. Years ago, I started using the packaged Tabbouleh and adding the fresh vegetables. I liked it. If I introduced it back into my cooking, I don’t know how it would go over. I don’t think my family knows about it.
Catherine Katz says
March 16, 2015 at 7:40 amCarolyn, that’s absolutely wonderful to hear! Welcome to Cuisinicity, I LOVE having you at the table!
Anthia Rablot says
March 15, 2015 at 4:15 pmI am definitely going to try this recipe. My doctor put me on a raw fruit and vegetable diet when my cholesterol levels was absurdly high. I have been on this diet for about five weeks I have lost 20 lbs and my cholesterol levels have dropped significantly.
Catherine Katz says
March 16, 2015 at 7:43 amWow Anthia that’s wonderful! When it’s time for you to incorporate more variety and to continue on your weight loss albeit, a little more slowly, so you can sustain it, I think you will love my recipes! Keep up the good work!!!