Easy Tabouleh
This bright and herbaceous tabouleh is a classic Middle Eastern salad where nutty bulgur meets crisp cucumbers, juicy tomatoes, and a generous handful of fresh parsley. The dressing—tangy lemon juice and fruity olive oil—lends a light, zesty brightness, while the texture stays satisfyingly chewy from the perfectly cooked wheat. It’s a dish that’s as effortless as it is vibrant, ideal for warm days or as a refreshing counterpoint to richer meals. With just a few ingredients and minimal prep, it delivers bold Mediterranean flavor without the fuss.
Ingredients
- bulgur0.5 cup
- cucumbers2.0 small
- flat leaf parsley1.0 bunch
- lemon juice from a lemon0.5
- olive oil3.0 tablespoons
- salt1.0 serving
- tomatoes2.0 medium
Nutrition
Directions
- 1
Place the bulgur in a bowl and cover with boiling water. Let it soak for 15 minutes until tender, then drain any excess water.
- 2
Finely dice the cucumbers and tomatoes into small cubes, about 1/4 inch each.
- 3
Chop the flat leaf parsley finely, discarding thick stems.
- 4
In a large bowl, combine the soaked bulgur, diced cucumbers, tomatoes, and chopped parsley.
- 5
In a small bowl, whisk together the lemon juice, olive oil, and a pinch of salt.
- 6
Pour the dressing over the salad and toss well to combine.
- 7
Taste and adjust salt or lemon juice as needed. Serve immediately or refrigerate for 30 minutes for better flavor.
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