Description
I make this classic tabbouleh recipe with fresh parsley, mint, tomatoes, and lemon juice. It tastes light, refreshing, and full of vibrant flavor. This traditional salad comes together quickly and works perfectly as a healthy side or a light meal.
Ingredients
Scale
- 2 cups fresh parsley, finely chopped
- 1/4 cup fresh mint leaves, chopped
- 1/3 cup fine bulgur wheat
- 2 medium tomatoes, diced
- 3 tablespoons lemon juice
- 3 tablespoons olive oil
- 2 green onions, sliced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Soak bulgur in water for 10–15 minutes.
- Drain and squeeze excess water.
- Chop parsley and mint finely.
- Dice tomatoes and slice onions.
- Combine all ingredients in a bowl.
- Add lemon juice and olive oil.
- Season with salt and pepper.
- Mix gently and let rest before serving.
Notes
Use very fresh parsley for the best flavor. Do not overload bulgur. Let the salad rest before serving. Store in fridge for up to 2 days.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg