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Tabbouleh Salad

Easy, Quick and Healthy Tabbouleh Salad. Vegan and Allergen Friendly.
Course Salad, Side Dish
Keyword healthy, salad, side dish, vegan
Prep Time 15 minutes
Cook Time 20 minutes
Rest Time 30 minutes
Servings 4 servings

Equipment

  • Small pot
  • Cutting Board
  • Knife
  • Mixing Bowl
  • Measuring Cups

Ingredients

  • 1/4 cup fresh parsley
  • 1/4 cup fresh mint
  • 1/2 a cucumber (de-seeded)
  • 1/2 a shallot
  • 2 tbsp lemon juice (If you use fresh squeezed lemon juice, go ahead and add some lemon zest too.)
  • 1 garlic clove
  • 1 1/2 tbsp olive oil
  • 1/4 tsp oregano
  • 1/2 cup bulgur wheat
  • 1 roma tomato

Instructions

Bulgar Wheat:

  • In a saucepan add 1 cup of water, a pinch of salt, and the garlic clove.
  • Bring the water to a boil and add the bulgur wheat. Stir the mixture well and turn the stove to medium heat.
  • Cook for 10-12 minutes or until there’s no more water. 
  • Next, remove the saucepan from the heat and let it sit covered until there’s no trace of liquid. Fluff with a fork.
  • The bulgur wheat needs to be cooled before mixing in the salad. I spread the bulgur wheat on a baking tray in a even layer allowing it to cool faster and without it sticking together.

Dressing:

  • In a big bowl whisk together the olive oil, lemon juice, ⅛ tsp salt,optional lemon zest, and ⅛ tsp black pepper. Put the bowl aside.

Prepare the Herbs and Vegetables:

  • De-seed and chop the tomatoes into small dices. Add them to a colander and sprinkle some salt them and let them sit until the rest of the ingredients and chopped and ready to mix. This will remove excess liquid allowing the salad to stay fresh longer. It also helps remove any bitter flavor the tomato might have.
  • Finely chop the mint and parsley. Working in small batches to make sure the herbs are chopped small and evenly.
  • De-seed the cucumber and dice into small pieces.
  • Dice the shallot into small pieces.

Mixing the salad:

  • In the bowl, we set aside earlier with the dressing add the now cooled and fluffed bulgur wheat to the bowl. 
  • Add the diced vegetables and herbs into the bowl.
  • Carefully fold the mixture together, making sure to properly mix the dressing in the bottom of the bowl throughout the salad. Adjust any flavors you might want like salt, pepper, oil, or lemon juice. For the best flavor set the salad in the fridge for 30 minutes before serving. 
  • Store the salad in an airtight tupperware in the fridge for up to 3 days.