Tabbouleh Salad Recipe Is a Flavorful Toss That Preps Easy in 30 Minutes
This Tabbouleh Salad recipe produces a vibrant and hearty side your guests are sure to devour. The dish uses bulgur wheat, which is a fiber-rich whole grain that’s packed with nutty flavor. Once cooked and cooled, the grain is mixed with olives, tomatoes, parsley and other ingredients. What you end up with is a filling side that’s sure to satisfy your appetite. While this salad is delicious at room temperature, you can make it in advance and store it in the fridge before serving it cold.
Although bulgur wheat gives this toss a hint of delicious nuttiness, brown or wild rice would be just as yummy. This recipe also calls for Kalamata olives, which provide the dish with a slightly bitter and fruity taste. But, you can use another type like Castelvetrano olives to add a buttery flavor instead. If you want to turn this side into a main meal, top it with grilled chicken, shrimp or steak to boost the heartiness. Tune into our video and let us know what you think!
Yields
Total Time
Prep Time
Ingredients
- 3 Tbs. olive oil
- 2 Tbs. lemon juice
- 1/4 tsp. pepper
- 1 small onion, minced
- 1 clove garlic, minced
- 2/3 cup coarse bulgur wheat
- 1/4 tsp. salt
- 2 tomatoes, seeded, diced
- 2/3 cup chopped parsley
- 2/3 cup chopped mint
- 1/2 cup pitted Kalamata olives, chopped
Instructions
PrintIn bowl, whisk 2 Tbs. oil, lemon juice and pepper; reserve. In pot, heat remaining oil over medium heat. Add onion; cook until softened, 5–7 min., adding garlic during last 30 sec. Add 2 cups water; bring to a boil. Add bulgur and salt; reduce heat to low. Cover; cook until tender, 10–12 min. Drain if needed. Spread in rimmed baking sheet; let cool.
Add tomatoes, parsley, mint, olives and bulgur to dressing; toss until coated and combined. If desired, cover and chill before serving.
Nutrition
- Calories: 280 kcal
- Fat: 17 gram
- Saturated Fat: 2 gram
- Protein: 5 gram
- Carbohydrate: 30 gram
- Fiber: 5 gram
- Cholesterol: 0 mg
- Sugar: 5 gram
- Sodium: 560 mg
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