Taboula (Tabouli) Salad
A very healthy and tasty Lebanese salad made with bulgur, plenty of yummy veggies, and a delicious, tangy dressing.
Servings: 5 cups
Calories: 248kcal
Ingredients
- 1 cups fine bulgur (#1)
- 1 cup warm water
- 3 medium tomatoes (diced)
- 4 scallions (diced)
- 1 medium cucumber (diced)
- 2 cups Romaine lettuce (chopped)
- 1 cup Italian parsley (chopped)
- ¼ cup fresh mint (chopped)
- 1 jalapeno (minced/optional)
Dressing:
- ¼ cup olive oil
- ¼ cup lemon juice
- 1 tsp. salt
- ½ tsp. black pepper
- ¼ tsp. cayenne pepper (optional)
Instructions
- Add bulgur to a medium-sized bowl. Pour warm water over the bulgur and soak for 20 minutes
- Most of the water will get absorbed, but squeeze handfuls of bulgur over a strainer, to remove any additional moisture. Place the bulgur in the fridge until completely cooled.
- Meanwhile, chop/mince the vegetables and herbs, and add to a medium-sized bowl.
- Once the bulgur has cooled off, mix in with the vegetables and herbs.
- Whisk the dressing ingredients, and pour over the salad.
- Gently mix the salad ingredients, and refrigerate for at least an hour before serving. Sometimes the salad needs a little extra lemon juice or salt right before serving.
Notes
- If you prefer the taste of traditional Tabouli, just leave out the Romaine lettuce and jalapeno. Instead, add a whole bunch of Italian parsley.
- Tabouli is best when eaten the same day, but if you have leftovers, a squirt of fresh lemon can do wonders.
- Bulgur comes in four grinds. Grind #1 is the finest, while #4 is the largest grind and is used to make (Bulgur Pilaf). The finest grind is used to make Tabouli.
- If you don't have fresh mint, dried mint can be substituted.
Nutrition
Calories: 248kcal | Carbohydrates: 21g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 592mg | Fiber: 5g | Sugar: 4g