My mom's Easy Tabbouleh recipe made with fine bulgur, fresh parsley, mint and dill and drizzled with a zesty dressing. This vegan Mediterranean/Middle Eastern meze / side dish comes together in less than 30 minutes and can be enjoyed with meat and chicken dishes or by itself as a light and healthy meal.
3-4stalks of green onionschopped with both green and white parts
Instructions
In a measuring cup, whisk together tomato paste, water, and salt until fully combined.
Place fine bulgur in a large bowl and pour the mixture over it. Let it rest on the counter for 10-15 minutes or until the whole liquid is absorbed. Fluff it with a fork.
Meanwhile, make the dressing by whisking together olive oil, lemon juice, and salt and pepper.
Add in the herbs and scallions into the bowl and drizzle it with the dressing.
Give it a gentle toss, taste for seasoning and add in if necessary. Serve.
Notes
A note on herbs: If you are not a fan of mint and dill, you can substitute them with an equal amount of fresh parsley.
A note on the amount of bulgur used: If you prefer using less bulgur, feel free to half the amount that is used. If you do so, soak 1/2 cup bulgur with 2/3 cups of boiling water mixed in with 1 tablespoon of tomato paste and 1/2 teaspoon salt.
Taste for seasoning: The recipe written here uses the least amount of salt, but be sure to taste it at the end to make sure that it is to your liking.
To store: Place the leftovers in an airtight container and keep in the fridge up to 3 days.
Freezing? I would not recommend freezing tabbouleh salad.