Lebanese Tabbouleh with Fresh Parsley
A vibrant, herb-forward salad featuring finely chopped parsley, mint, bulgur wheat, and a zesty lemon-olive oil dressing. This authentic Lebanese tabbouleh is refreshing, nutritious, and perfect as a light meal or side dish.
Ingredients
Ingredients
- 1 cup fine bulgur wheat rinsed and soaked in cold water for 15 minutes
- 3 cups fresh flat-leaf parsley finely chopped, stems removed
- 1 cup fresh mint leaves finely chopped
- 2 medium ripe tomatoes finely diced, seeds removed
- 1 small red onion finely minced
- 1 tbsp fresh lemon juice about 1/2 lemon
- 3 tbsp extra-virgin olive oil
- 1 tsp sumac optional, for tang
- 0.5 tsp salt or to taste
- 0.25 tsp black pepper freshly ground
Notes
Storage: Store in an airtight container in the refrigerator for up to 2 days. The bulgur will soften over time, so it's best fresh. Make-Ahead: Prep the vegetables and dressing up to a day ahead; combine just before serving to maintain texture. Variations: Add diced cucumber or radish for extra crunch, or substitute quinoa for bulgur to make it gluten-free. Serving Suggestions: Pair with grilled chicken, falafel, or as a topping for lettuce cups.