Levantine Tabbouleh Recipe
A bright, parsley-forward Levantine tabbouleh (also spelled tabouli, tabbouleh, tabbouli) made with fine bulgur, fresh herbs, and a simple lemon-olive oil dressing. No cooking required, just a little patience while the bulgur hydrates. Naturally vegan and easily made gluten free with quinoa.
Large Mixing Bowl
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Cost: $6
Servings: 8
Equipment
- Large mixing bowl
- sharp knife
Ingredients
- ⅓ cup olive oil
- Juice of 1 large lemon
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup fine bulgur #1
- ½ cup boiling water
- 2 bunches curly parsley finely chopped
- 2 to 3 Roma tomatoes diced (to preference)
- 2 to 3 tablespoons fresh mint minced
- 5 stalks green onion chopped
Instructions
- In a small bowl, stir the boiling water and a pinch of salt into the fine bulgur. Let sit until the water is fully absorbed and the bulgur is tender, about 20 minutes.
- While the bulgur hydrates, add the chopped parsley, diced tomatoes, minced mint, and chopped green onions to a large mixing bowl.
- Add the hydrated bulgur to the bowl with the herbs and vegetables.
- Add the olive oil, lemon juice, salt, and black pepper. Toss everything together until evenly combined. Taste and adjust seasoning as needed. Serve immediately or chill for at least an hour for best flavor.
Notes
Fine bulgur (#1) is essential, do not substitute a coarser grind. For a gluten free version, substitute an equal amount of cooked and cooled quinoa for the bulgur. Keeps refrigerated in an airtight container for 3 to 4 days. Does not freeze well.
Nutrition
Calories: 100kcal