Easy & Fresh Tabbouleh Salad Recipe: Authentic Lebanese Dish

Name: Easy & Fresh Tabbouleh Salad Recipe: Authentic Lebanese Dish
Prep time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Lebanese
Ingredients: 1/2 cup Fine bulgur wheat (Soaked); 2 bunches Fresh parsley (Finely chopped); 1/4 cup Fresh mint leaves (Finely chopped); 2 medium Ripe tomatoes (Diced); 1 medium Cucumber (Diced (optional)); 3 stalks Green onions (Finely chopped); 1/4 cup Lemon juice (Freshly squeezed); 1/4 cup Extra virgin olive oil; 1/2 teaspoon Salt (Or to taste); 1/4 teaspoon Black pepper (Or to taste)

This video provides a quick overview of how to prepare a vibrant and refreshing Tabbouleh salad, a staple of Lebanese cuisine. Packed with fresh parsley, mint, tomatoes, and bulgur, this healthy and flavorful dish is perfect as a side or light meal. Due to the video's short length and lack of explicit details, this recipe is a reconstruction based on common Tabbouleh preparation methods.

#Tabbouleh

#Salad

#Lebanese food

#Vegetarian

#Healthy recipe

#Quick meal

Freshly chopped ingredients ready for mixing

Recipe Information

20m

Prep Time

Cook Time

20m

Total Time

Servings

Easy

Lebanese

English

Nutrition (per serving)

180

Calories

Protein

20g

Carbs

10g

Fat

All components mixed together in a bowl

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Tabbouleh salad dressed and ready to serve

Instructions

0/4 completed

1
Rinse the fine bulgur wheat and soak it in cold water for 15-20 minutes, or until softened. Drain thoroughly, squeezing out any excess water. Set aside.
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20m
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Rinse the fine bulgur wheat and soak it in cold water for 15-20 minutes, or until softened. Drain thoroughly, squeezing out any excess water. Set aside.
20m
Ensure bulgur is well-drained to prevent a watery salad. You can also use a fine-mesh sieve or cheesecloth.
2
Finely chop the fresh parsley, mint, tomatoes, cucumber (if using), and green onions. The finer the chop, the better the texture of the tabbouleh.
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10m
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Finely chop the fresh parsley, mint, tomatoes, cucumber (if using), and green onions. The finer the chop, the better the texture of the tabbouleh.
10m
Use a sharp knife for clean cuts. For extra flavor, you can briefly mince some of the herbs in a food processor.

3
In a large mixing bowl, combine the soaked bulgur, chopped parsley, mint, tomatoes, cucumber, and green onions. Gently fluff and mix with your hands or a spoon to combine.
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5m
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In a large mixing bowl, combine the soaked bulgur, chopped parsley, mint, tomatoes, cucumber, and green onions. Gently fluff and mix with your hands or a spoon to combine.
5m
Mixing with your hands ensures even distribution and helps release the aromas of the fresh herbs.
4
Drizzle the lemon juice and olive oil over the salad. Season with salt and black pepper to taste. Mix well to ensure all ingredients are coated with the dressing.
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2m
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Drizzle the lemon juice and olive oil over the salad. Season with salt and black pepper to taste. Mix well to ensure all ingredients are coated with the dressing.
2m
Taste and adjust seasonings as needed. For best flavor, let the tabbouleh chill in the refrigerator for at least 30 minutes before serving.