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.

  • 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
  1. 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)
  2. 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).
  3. Remove the thick stems from the parsley and mint, then finely chop (either by hand or with a food processor). Slice the green onion.
  4. Whisk together olive oil, lemon juice, garlic, and remaining ½ tsp of salt.
  5. Fluff the bulgur (or couscous) up with a fork, drizzling with the olive oil, and season with salt and pepper if you like.
  6. In a large bowl, toss together cooled couscous, strained cucumber and tomato, herbs, green onion, and dressing.

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