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Tabbouleh
Olive
I saw this on Mad Hungry with Lucinda Scala Quinn, it was my first time to catch the show and it was an instant like for me!
5
from 1 vote
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Course
Appetizer
Cuisine
Middle Eastern
Servings
6
people
Equipment
Glass Bowl
Mixing Bowl
Whisk
Wooden Spoon
Measure Cup
Tablespoon
Ingredients
1x
2x
3x
½
cup
Bulgur Wheat
2
pcs
Tomatoes
diced / 1 ½ cups
3
pcs
Scallions
both white and green parts, trimmed and thinly sliced / 1 cup
3
cups
Curly Parsley
fresh / stems removed / chopped
1
Cucumber
peeled and diced / 1 cup
½
cup
Mint Leaves
fresh / chopped
¼
teaspoon
Lemon Zest
fresh / grated
2
tablespoons
Lemon Juice
fresh
⅓
cup
Olive Oil
extra virgin
¼
teaspoon
Coarse Salt
to taste
Instructions
Rinse the bulgur wheat in cold running water.
Soak in a bowl of hot water for an hour.
Drain and place in a large bowl.
Add the tomatoes, scallions, parsley, cucumber, and mint.
Toss together.
Whisk together the lemon zest and juice, olive oil, and salt.
Stir the dressing into the salad to fully combine.
Keyword
how to make tabbouleh salad, tabbouleh, tabbouleh recipe
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