Mediterranean Tabouli (Parsley Salad) is a classic Middle Eastern salad made with bulgur, fresh herbs and tomatoes is easy to make and extremely nutritious. Packed full with finely chopped parsley—the mineral-rich, anti-oxidant herb is more than just a plate decoration. Parsley is full of vitamin C, K, can help neutralize particular types of carcinogens, and has so many other health benefits.
Our Lebanese friend introduced us to his version of Tabouli (often spelled Tabbouleh, tabbouli, tabbouleh) which was full of lemon juice. I tend to use less lemon juice, so advise you to mix the ingredients, season, taste, and repeat as many times as necessary to achieve a Tabouli version that you like.
This recipe is popular during Ramadan and is also a vegetarian favorite that will even tame the carnivores in the family.
- 1 cup bulgur
- 1 bunch Italian flat leaf parsley
- 3 spring onions
- 2 medium tomatoes, de-seeded and finely chopped
- ½ cucumber skin removed and de-seeded
- 1 Bio lemon, juice only
- 3 tablespoons olive oil
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon salt
- Cook bulgur according to package making sure it is not too moist. Set aside to cool.
- Finely chop the parsley, it should be light and feathery.
- Fine chop the greens of the spring onions, tomatoes, and cucumber.
- Place the chopped vegetables into a large salad bowl.
- Pour the lemon juice over the salad mixture.
- Add olive oil, black pepper and salt to taste. Mix well and taste. Add more olive oil, seasonings, or lemon juice to taste.
This recipe can be doubled and is a great light dish to take to pack in a lunch box, take to an office party, picnic, brunch.
If there are any leftovers, cover and refrigerate for up to 2 days.