Homemade Tabbouleh

Name: Homemade Tabbouleh
Prep time: 20 min
Total time: 20 min
Cuisine: International
Ingredients: 200 g of bulgur; 4 tomatoes (medium); 1 cucumbers; 1 bunch of parsley; 2 lemons; 4 tbsp of olive oil; salt; pepper; leaves of mint

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Lebanese tabbouleh is made with lots of parsley, mint, fine bulgur and lemon. 🥗 It is very green and fresh. The bulgur swells in boiling water.

Total time: 20 min
Prep: 20 min
Cook: –
Rest: 30 min
Difficulty: Easy
Per person: €1.00

By the CookinBreak team

Ingredients 9

servings

Estimated cost €2.00

Equipment

Mixing bowl
Bowl
Wooden spoon
Cutting board
Colanderfine-mesh
Knife

Instructions

Tap a number to check off the step, and a time to start a timer.

Pour the bulgur into a medium bowl and cover it with boiling water. Let it sit for about until tender, then drain well with a fine-mesh strainer.

Meanwhile, cut the tomatoes into small dice, peel and dice the cucumber, and finely chop the parsley.
In a large salad bowl, combine the drained bulgur, tomatoes, cucumber and parsley.
Squeeze the lemons to extract the juice and add it to the mixture. Pour in the olive oil, and add salt and pepper to taste. Mix well.
Let the tabbouleh rest in the refrigerator for at least so the flavors blend well.
Before serving, you can add a few mint leaves for an even fresher taste.

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Goes well with

🎅 Christmas: all recipes

As a main

Honey Roasted Chicken with Figs

1 h 05Easy

For dessert

Fresh Fruit Energy Bowl

15 minEasy

To drink

5.0

Creamy Banana Smoothie

5 minEasy

Nutrition facts

per serving · estimate

150kcal

Protein3 g8%
Carbs18 g46%
Fat8 g46%
Fiber4 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For an even tastier tabbouleh, make it the day before! The flavors will have more time to blend and develop, giving you an even more delicious dish the next day. 🌿🍋

Freezing : Can you freeze this recipe?

Not recommended

Fresh vegetables (tomatoes, cucumbers) lose their texture when thawed and turn mushy.

Storage : How long does it keep?

Keeps 3 to 4 days max in an airtight container in the fridge.

Making ahead : Can you make it the day before?

Yes

Ideally made the day before: the flavors develop and the bulgur absorbs them better.

Reheating : How do you reheat it?

Not applicable. Tabbouleh is eaten cold.

Variations

Add finely chopped scallions or more mint.
Replace the bulgur with fine semolina or quinoa.
Increase the amount of parsley for a greener, Lebanese-style tabbouleh.

Mistakes to avoid

Not draining the bulgur well: drain it thoroughly with a fine-mesh strainer to avoid a soggy tabbouleh.
Skipping the rest: 30 minutes in the refrigerator lets the flavors blend.
Adding the mint too early: add the leaves just before serving to keep all their aroma.

Frequently asked questions

How do you prepare bulgur for tabbouleh?

Pour the bulgur into a bowl and cover it with boiling water. Let it sit for about 15 minutes until tender, then drain it well with a fine-mesh strainer before mixing it with the vegetables.

Which vegetables go in tabbouleh?

Tabbouleh combines tomatoes and cucumber cut into small dice with a bunch of finely chopped parsley. The juice of two lemons, olive oil, salt and pepper season everything.

How long should tabbouleh rest?

Let the tabbouleh rest in the refrigerator for at least 30 minutes so the flavors blend. Add a few mint leaves before serving for an even fresher taste.

How much lemon and olive oil should you use?

Squeeze 2 lemons to extract the juice and pour 4 tablespoons of olive oil over the mixture of bulgur, tomatoes, cucumber and parsley. Season with salt and pepper and mix well.