• 1 cup bulgur wheat
  • 2 cups finely chopped fresh parsley
  • 1/2 cup finely chopped fresh mint leaves
  • 1/2 cup finely chopped green onions (scallions)
  • 2 medium tomatoes, finely diced
  • 1 cucumber, finely diced
  • 1/4 cup extra virgin olive oil
  • 1/4 cup freshly squeezed lemon juice
  • Salt and pepper to taste
  • Optional: lettuce leaves for serving


  1. Place the bulgur wheat in a bowl and cover it with water. Let it soak for about 20-30 minutes until it becomes tender. Drain any excess water.
  2. In a large mixing bowl, combine the soaked bulgur wheat, chopped parsley, mint leaves, green onions, tomatoes, and cucumber.
  3. In a separate small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
  4. Pour the dressing over the salad ingredients and toss well to combine, ensuring all the ingredients are evenly coated.
  5. Adjust the seasoning to your taste by adding more salt, pepper, or lemon juice if desired.
  6. Cover the bowl and refrigerate the Tabbouleh for at least 1 hour to allow the flavors to meld together.
  7. Before serving, you can line a platter with lettuce leaves and spoon the Tabbouleh on top for an attractive presentation.
  8. Serve the Tabbouleh chilled as a refreshing salad or as a side dish with grilled meats or falafel.

Enjoy this vibrant and healthy Lebanese dish!



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