Fresh, vibrant, and bursting with Mediterranean flavours, Tabbouleh is a timeless salad that is simple yet satisfying. Combining finely chopped parsley, juicy tomatoes, zesty lemon, and nutty bulgur (or couscous as an alternative), the dish creates a delightful symphony of tastes and textures. Try out this easy recipe that promises a refreshing burst of flavour in each bite.
Ingredients
- ½ cup bulgur (or couscous) plus 1 cup water
- 1 cup diced cucumber about ½ medium cucumber
- 1 cup diced tomato about 1 roma tomato
- 1 tsp salt divided
- 3 cups packed parsley finely chopped, 90 g
- ¼ cup packed mint finely chopped, 10 g
- 2 green onions thinly sliced
- ¼ cup extra virgin olive oil 60 mL
- 3 Tbsp lemon juice 45 mL
- 1 clove garlic minced
Method
- Cook Bulgur: Bring bulgur and water to a boil in a small pot, then cover and simmer for 15 to 20 minutes, or until tender. Allow bulgur to cool slightly. (Alternatively, for couscous: pour boiling water over the couscous in a heatproof bowl, cover with cling film or a lid for 5-10 mins until soft and fluffy)
- Meanwhile, stir together cucumber, tomato, and ½ tsp salt. Place in a colander and set over a bowl to allow excess moisture to drain out. Let drain for 10 minutes (or until the rest of the recipe is ready).
- Remove the thick stems from the parsley and mint, then finely chop (either by hand or with a food processor). Slice the green onion.
- Whisk together olive oil, lemon juice, garlic, and remaining ½ tsp of salt.
- Fluff the bulgur (or couscous) up with a fork, drizzling with the olive oil, and season with salt and pepper if you like.
- In a large bowl, toss together cooled couscous, strained cucumber and tomato, herbs, green onion, and dressing.
