Have you ever stumbled upon a dish that feels like a gentle hug from the universe? That’s how I feel about tabbouleh.
It’s like a little bowl of sunshine—fresh, vibrant, and oh-so-satisfying. My first encounter with tabbouleh was during a trip to a local farmer’s market.
Amongst the hustle and bustle, a small stall caught my eye, and there it was, a heaping bowl of tabbouleh, glistening with olive oil and jeweled with tomatoes and parsley. I remember thinking, “Why haven’t I tried this before?
” Since then, it’s become my go-to salad when I crave something light yet flavorful. And the best part?
It’s ridiculously simple to make! You just need some fresh herbs, juicy tomatoes, a bit of lemon, and a dash of passion.
Let’s be honest, in a world where everything seems rushed, taking the time to savor a dish like this is a small act of rebellion. So, if you haven’t tried making tabbouleh at home yet, what are you waiting for?
Your taste buds will thank you!
Steps
- In a large bowl, whisk together olive oil, lemon juice, salt, and pepper until the mixture is smooth. Add the fine bulgur wheat to the dressing and let it soak until the grains are plump and have absorbed most of the moisture, approximately 20 to 30 minutes.
- While the bulgur is soaking, finely chop the parsley, tomatoes, green onions, and mint. Add these chopped ingredients to the bowl with the bulgur, keeping them separate for the time being.
- Once the bulgur is ready and the dressing is mostly absorbed, mix all the ingredients in the bowl until they are thoroughly combined. Serve the salad at room temperature or chilled for a refreshing taste.
- Store any leftover salad in an airtight container in the refrigerator for up to 3-4 days. Prepare the parsley a day or two in advance by washing and drying it thoroughly to ensure it chops well without becoming soggy.
- Consider sourcing fine bulgur from Middle Eastern markets or natural-food stores, ensuring it doesn’t need cooking. For a grain-free alternative, substitute bulgur with quinoa or riced cauliflower.
Ingredients
- ? cup extra-virgin olive oil
- 3 tablespoons lemon juice
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup fine #1 bulgur wheat
- 3 bunches fresh curly parsley, finely chopped (approximately 3 packed cups)
- 2 firm tomatoes, finely chopped
- 2 green onions, finely chopped
- ¼ cup fresh mint, finely chopped
Nutritional Values
Calories: 141kcal | Carbohydrates: 8g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 111mg | Potassium: 209mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1894IU | Vitamin C: 32mg | Calcium: 39mg | Iron: 2mg
FAQ
- Can I use flat-leaf parsley instead of curly parsley?
- Yes, you can substitute flat-leaf (Italian) parsley for curly parsley. Both types have a similar flavor, so use whichever you prefer or have on hand.
- Is it possible to prepare Tabbouleh salad in advance?
- Absolutely! You can make Tabbouleh a day or two ahead and store it in an airtight container in the refrigerator. Preparing it in advance allows the flavors to meld beautifully.
- Is Tabbouleh grain-free?
- Traditional Tabbouleh is made with bulgur, which is a grain. However, for a grain-free version, you can substitute bulgur with quinoa or even riced cauliflower.
- How should I store Tabbouleh salad?
- To store Tabbouleh, place it in an airtight container and refrigerate. For the best taste and texture, consume it within the first day, although it can last up to 3-4 days in the fridge.
- What are some popular substitutions for bulgur in Tabbouleh?
- Popular alternatives for bulgur include cooked quinoa for a gluten-free option or riced cauliflower for a grain-free version. These substitutes maintain a light and fluffy consistency while complementing the fresh herbs and vegetables.
Tips
- Finely Chop Ingredients: Precision is key in preparing tabbouleh. Finely chop all ingredients, especially parsley, to ensure a uniform texture and blend of flavors. Avoid using a food processor for the parsley, as it can make it too wet and affect the salad’s texture.
- Use Extra Fine Bulgur: Opt for #1 fine bulgur, which is the smallest grind available. Soak it in the dressing to allow it to absorb flavors without overpowering the salad. This ensures the parsley remains the focus of the dish.
- Prep Parsley Ahead: Wash and thoroughly dry parsley a day or two in advance. This ensures it’s dry enough for chopping, preventing it from becoming soggy in the salad.
- Control Tomato Juiciness: Use firm tomatoes to prevent excess juice from making the salad watery. Consider coring the tomatoes or draining chopped tomatoes in a mesh colander to remove excess liquid.
Equipment
- Salad Spinner – To thoroughly dry the parsley after washing.
- Mezzaluna – A curved knife that can make chopping herbs and vegetables faster and more efficient.
- Large Mixing Bowl – For mixing all the ingredients together.
- Fine Mesh Sieve or Colander – To drain excess liquid from chopped tomatoes or rinse bulgur if necessary.
