RECIPE
12 INGREDIENTS4 STEPS1HR 15MIN

Tabbouleh

5.0
1 Ratings
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Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
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Make this classic and healthy Middle-Eastern dish in just an hour with vegetables from your nearest market, or change it up a bit with some feta cheese.

1HR 15MIN

Total Cooking Time

12

Ingredients
Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
1
1 cup once chopped
5
Scallions
up to 6
1 bunch
1 cup
Cherry Tomatoes
up to 2 cups
1 bunch
1 cup once chopped
1/4 cup
1/4 cup
2
Lemons , juiced
(up to 3) 1/4 cup juice needed
to taste
to taste
Freshly Ground Black Pepper
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Author's Notes

As always, use the amounts of veggies/herbs as a guide. I like a whole grain salad filled with vegetables and herbs, but add as many or as few as you would like.

Directions

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Step 1
Place Bulgur Wheat (1 cup) in a large bowl. Cover with cold water. Let stand for one hour. Drain in a fine-mesh sieve or use a pot cover to hold back the bulgur while you drain the water into the sink. Set aside.
Step 2
Meanwhile, finely dice the Red Onion (1) . Mince the white and light green portion of the Scallions (5) . Mince the Fresh Chives (1 bunch) . Small dice the English Cucumber (1) . Halve or quarter the Cherry Tomatoes (1 cup) depending on their size. Mince the Fresh Parsley (1 bunch) . Mince the Fresh Mint (1/4 cup) .
Step 3
Spread the bulgur out into a large bowl. Season evenly with Salt (to taste) (I used 1 tsp) and Freshly Ground Black Pepper (to taste) . Add all of the chopped vegetables and minced herbs. Pour in the Olive Oil (1/4 cup) and juice from the Lemons (2) . Toss well. Taste and adjust seasoning as necessary.
Step 4
Serve and enjoy!

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