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Tabbouleh Salad in a bowl with a wooden spoon on the side top view
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5 from 2 votes

Easy Tabbouleh Recipe

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.
Prep Time15 minutes
Resting Time15 minutes
Total Time30 minutes
Course: Side Dish - Salad
Cuisine: Mediterranean, Middle Eastern
Servings: 4 cups/servings
Author: Aysegul Sanford

Ingredients

For The Fine Bulgur:

  • 2 tablespoons tomato paste
  • 1 ¼ cups of boiling water
  • 1 teaspoon kosher salt
  • 1 cup fine bulgur

For The Dressing:

  • ½ cup of olive oil
  • ¼ cup lemon juice freshly squeezed
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper

For The Tabbouleh Salad:

  • 1 cup fresh parsley finely chopped
  • 1 cup fresh dill finely chopped*
  • ½ cup fresh mint leaves roughly chopped*
  • 3-4 stalks of green onions chopped 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.

Nutrition

Calories: 386kcal | Carbohydrates: 32g | Protein: 6g | Fat: 28g | Saturated Fat: 4g | Sodium: 964mg | Potassium: 469mg | Fiber: 8g | Sugar: 2g | Vitamin A: 2626IU | Vitamin C: 41mg | Calcium: 85mg | Iron: 3mg

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