No results to search

Tabbouleh Salad Recipe

Name: Tabbouleh Salad Recipe
Total time: 75 min
Yield: 4
Ingredients: 3/4 pound ripe plum tomatoes, finely diced; 2 cups finely chopped flat-leaf parsley leaves and tender stems (about 2 bunches), finely chopped with a sharp knife; 2 teaspoons kosher salt, divided, plus more for seasoning; 1/4 cup dry coarse bulgur wheat; 1 cup finely chopped fresh mint leaves (about 1 bunch); 2 scallions, white and light green parts only, finely chopped; 5 tablespoons extra-virgin olive oil; 2 tablespoons fresh juice from 2 lemons; 1/4 teaspoon ground coriander seed (optional; see note); Pinch ground cinnamon (optional; see note); Freshly ground black pepper; Romaine lettuce leaves, for serving

Prep Time

Cook Time

Total Time

1h 15m

This Tabbouleh salad is a refreshing and flavorful dish made with ripe plum tomatoes, parsley, bulgur wheat, mint, and scallions. Seasoned with olive oil, lemon juice, and spices, it's a perfect combination of fresh and zesty flavors. Serve on romaine lettuce leaves for a light and healthy meal.

Recipe Options

Ingredients

Servings: 4

Scale:

Scale

0.25

0.5

3/4 pound ripe plum tomatoes, finely diced

2 cups finely chopped flat-leaf parsley leaves and tender stems (about 2 bunches), finely chopped with a sharp knife

2 teaspoons kosher salt, divided, plus more for seasoning

1/4 cup dry coarse bulgur wheat

1 cup finely chopped fresh mint leaves (about 1 bunch)

2 scallions, white and light green parts only, finely chopped

5 tablespoons extra-virgin olive oil

2 tablespoons fresh juice from 2 lemons

1/4 teaspoon ground coriander seed (optional; see note)

Pinch ground cinnamon (optional; see note)

Freshly ground black pepper

Romaine lettuce leaves, for serving

Season tomatoes with 1 teaspoon salt and toss to combine. Transfer to a fine-mesh strainer or colander set in a bowl and allow to drain for 20 minutes. Reserve liquid.

Season parsley with remaining 1 teaspoon salt and toss to combine. Transfer to a large mixing bowl lined with paper towels and let stand for 20 minutes. Blot parsley with towels to remove excess moisture.

Bring 1/2 cup reserved tomato water to a boil, then pour over bulgur in a small heatproof bowl and let stand until bulgur is softened, about 1 hour (bulgur may still have a slight bite, but will continue to soften in the salad). Drain bulgur of any excess liquid and pat dry with paper towels.

In a large mixing bowl, stir together tomatoes, parsley, mint, bulgur, scallions, olive oil, lemon juice, ground coriander seeds, and cinnamon until well combined. Season with salt and pepper. Serve tabbouleh with romaine leaves.

Tabbouleh Salad Recipe

Ingredients

Steps

Nutrition Facts

Tabbouleh Salad Recipe

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts