Tabbouleh
Servings: 4
Calories: 266kcal
Refreshing Tabbouleh is one of the most versatile sides out there. It’s quick and easy to make and goes with almost everything.
Ingredients
- 90 g bulgur (see note 1)
- 2 bunches fresh flat-leaf parsley, finely chopped (about 3 packed cups) (see note 2)
- 5 g fresh mint leaves, finely chopped
- 2 medium tomatoes, finely diced
- 2 spring onions (scallions), finely sliced
- 80 ml extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- ¼ teaspoon sea salt flakes
- ¼ teaspoon freshly cracked black pepper
Instructions
- Prep the bulgur – Place the bulgur in a heatproof bowl. Pour over enough boiling water to cover it by about 1 cm (½ inch). Let it soak for 10–15 minutes until tender. Drain off any excess water, then fluff with a fork.
- Prep the herbs and veggies – Finely chop the parsley, mint, tomatoes and spring onions – the finer the better.
- Toss it all together – In a large bowl, mix the drained bulgur with all the chopped herbs and vegetables.
- Dress – Pour over the olive oil, lemon juice, salt and pepper. Toss well to combine.
- Let it rest (if you can wait) – Set aside for 15–30 minutes before serving to let the flavours meld. Even better the next day!
Notes
Note 1 – This version of tabbouleh uses coarse bulgur, which has a chewier, more pronounced texture. You can absolutely swap in fine bulgur if you prefer a softer, more traditional tabbouleh – just reduce the soaking time to 5–10 minutes. Bulgur is available to purchase at most major supermarkets. I use Macro brand from Woolworths in Australia.
Note 2 – Although traditionally tabbouleh is made with flat-leaf parsley, you could just as easily use curly parsley in this recipe, and the flavour and texture are still great, in fact some people prefer it.
Make Ahead
Prepare as per the recipe, see leftover instructions below.Leftovers
Store in an airtight container in the fridge for up to 3 days. The lemon flavour mellows slightly, so give the tabbouleh a fresh squeeze of lemon and/or a drizzle of olive oil before serving again.Nutrition Facts
Tabbouleh
Amount per Serving
Calories
266
% Daily Value*
Fat
19
g
29
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
13
g
Sodium
172
mg
7
%
Potassium
437
mg
12
%
Carbohydrates
23
g
8
%
Fiber
6
g
25
%
Sugar
2
g
2
%
Protein
4
g
8
%
Vitamin A
3030
IU
61
%
Vitamin C
54
mg
65
%
Calcium
62
mg
6
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Scan for full recipe:
