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a bowl with tabbouleh salad, a small plate served with salad, and a smaller bowl with coriander on the side

Tabbouleh Salad

AuthorRita
This tabbouleh salad, also known as tabouli, is healthy, vegan, and easy to make. Make this Lebanese recipe to serve as a side for lunch or dinner.
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Prep Time10 minutes
Cook Time15 minutes
Servings4 servings as a side

Ingredients  

  • 1 cup bulgur 180 g
  • 2 cups water 480 ml
  • 1 tomato chopped
  • 1 onion chopped
  • 1 cucumber chopped
  • 1 handful parsley chopped (55 g)
  • 1 handful mint chopped (20 g)
  • 4 tbsp olive oil 60 ml
  • 1 tsp lemon juice
  • 1/4 tsp salt
  • 1 pinch black pepper

Instructions 

  1. Cook the bulgur in water according to package instructions. When ready, transfer to a bowl to cool down.
  2. Meanwhile, chop the vegetables and fresh herbs.
  3. Add the olive oil, lemon juice, salt, black pepper, and whisk to combine into a small mixing bowl.
  4. Add all the ingredients into a large bowl, mix well and toss the dressing on top. Mix everything and serve immediately.

Notes

Let the bulgur cool down: Let the bulgur cool down completely before adding to the mixing bowl. Hot bulgur will make your vegetables look mushy. 
Use extra virgin olive oil: Extra virgin olive oil is healthier and tastes better than regular olive oil.
When meal prepping: Store the dressing in a different container and mix with the salad only when serving.
Store in the fridge: You can store this salad in the fridge inside an airtight glass container for up to 2 days. Don't forget to keep the dressing apart.
For a gluten-free version: You can replace bulgur with quinoa for a gluten-free recipe.