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+ servings
Homemade Tabbouleh Salad in a bowl

Tabbouleh Salad

Katerina | Diethood
This refreshing and light Tabbouleh Salad is made with bulgar wheat, diced veggies, and loads of fresh herbs! It’s the best healthy and fresh side for a summertime meal!
Servings : 6
Prep Time 10 mins
Cook Time 15 mins
Chill Time 30 mins
Total Time 45 mins

Ingredients
  

  • ½ cup bulgur wheat
  • 1 cup diced tomatoes
  • 1 cup diced English cucumber
  • 1 teaspoon salt, divided
  • 2 bunches curly parsley, stems removed and finely chopped
  • ¼ cup finely chopped fresh mint
  • 2 green onions, white and green parts, thinly sliced
  • 1 large clove of garlic, finely minced
  • ¼ cup extra virgin olive oil
  • juice of 1 large lemon
  • fresh ground black pepper, to taste

Instructions
 

  • Cook bulgur according to the directions on the package; drain and set aside to cool.
  • In the meantime, chop up the tomatoes and cucumbers.
  • Transfer the tomatoes and cucumbers to a large mesh sieve or colander; sprinkle them with ½ teaspoon salt and set aside to strain. 
  • Finely chop the parsley and place in a large salad bowl.
  • Add chopped mint to the parsley. You can also chop the parsley and the mint in a food processor.
  • Add the prepared bulgur to the parsley mixture and the prepared onions.
  • Add the strained cucumbers and tomatoes to the bulgur mixture. Discard the juices.
  • In a small bowl combine the rest of the salt, minced garlic, olive oil, and lemon juice; whisk to combine.
  • Pour the dressing over the salad; add some fresh ground black pepper and toss gently to combine.
  • Taste for seasonings and adjust accordingly.
  • Let stand 15 minutes before serving.
  • If time permits, cover and chill for 30 minutes before serving.
  • Tabbouleh can sit in the fridge, covered, for 3 to 4 days.

Notes

NET CARBS: 9 g

Nutrition

Calories: 141 kcal | Carbohydrates: 13 g | Protein: 3 g | Fat: 9 g | Saturated Fat: 1 g | Sodium: 404 mg | Potassium: 297 mg | Fiber: 4 g | Sugar: 2 g | Vitamin A: 1943 IU | Vitamin C: 31 mg | Calcium: 48 mg | Iron: 2 mg | Net Carbs: 9 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Salad
Cuisine: Mediterranean
Keyword: middle eastern salad, tabbouleh salad, tabbouli salad