Popular throughout the Levant and Middle East, this herb packed summery salad features chopped fresh parsley, fresh mint, tomato, cucumber, spring onions, lemon juice, and olive oil. Fresh pomegranate arils add a tangy crunch and elegance.
- 1/3 cup lemon / lime juice
- 2/3 cup cup olive oil extra virgin
- 1 tbsp salt
- 1/2 tsp white pepper
- 3/4 cup fine bulgur
- 3 cups parsley finely chopped
- 1/3 cup fresh mint finely chopped
- 2 medium tomatoes finely chopped
- 1 large cucumber finely chopped, optional
- 1/2 cup spring onions finely chopped
- 1 lime / lemon zest of
- 1 cup fresh pomegranate arils optional
Soak the bulgur in two cups water for 20 min. With the help of a strainer, squeeze out the liquid and transfer bulgur in a big bowl.
Chop the herbs as fine as possible. Add to the bulgur.
Finely chop the spring onions, cucumber, tomatoes and the zest of limes.
Pour the dressing over the salad and toss gently. Adjust the seasoning.
Mix half of the optional pomegranate arils in the salad.
Decorate the salad with the remaining pomegranates.
- Tabbouleh can be stored a day or two before you serve it in an air tight container in the fridge.
- Make sure to squeeze out the water completely from bulgur or the salad will get soggy.
- I highly recommend washing the parsley a day ahead of preparation, allowing it to dry before chopping.
- You can chop parsley up to three days ahead of serving and keep in the refrigerator stored in a freezer bag.
- Chop mint just before adding the dressing to the salad. The lemon juice will keep it from turning brown.
- A vegetable peeler is great for peeling the skin off the limes. Then chop very fine with a sharp knife.
- Cucumber and pomegranate are optional but they do add more to the texture and appearance.