Tabouli: The most herby salad

I don’t think there is a single soul family from the Middle East who doesn’t love this salad. It’s herby, refreshing and most importantly super flavourful. It’s easily one of my favourite salads to make when going to a dinner party.

The base of the salad is fine bulgur and a lot of parsley, more than you can imagine. Onions and tomatoes provide some textural differences and a simple lemon-olive oil vinaigrette rounds up the salad perfectly.

Ingredients and Steps

The steps are pretty simple: Just chop/prepare the ingredients and throw everything into a bowl

• Fine bulgur: Soak in hot water
• Onions: Slice green onions and finely dice white ones
• Tomatoes: Finely dice them
• Parsley: Finely chop the leaves, as well as some stems, as they have the most flavour
• Mint: Finely cut the leaves
• Olive oil & Lemon Juice: As a dressing

Finally, add Salt and Black pepper to taste, and optionally add pomegranate seeds

Tips & Recommendations

• De-seed the tomatoes before cutting them. This will provide more textural differences and flavour.
• The mint is optional, but it provides a nice freshness. You can also use coriander.
• When it comes to the onion, you can choose whatever you like. Use only one kind or substitute it with red onions.
• Some recipes also include diced cucumber.

The Recipe

Tabouli

A herby and refreshing salad made out of parsley and bulgur. This side-dish is known to every Middle Eastern family and is my favourite salad to prepare for a dinner party.

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Vorbereitungszeit 20 Minuten Min.

Portionen: 6

Gericht: Salad, Side Dish

Küche: Middle Eastern

Ingredients Method

Zutaten

  

• 100 g fine bulgur
• 3 medium-sized tomatoes
• 2 green onion stalks
• 1 medium white onion
• 150 g fresh parsley
• 30 g mint leaves
• 6 tablespoons olive oil
• 2 medium lemons
• Salt
• Fresh Black Pepper
• 3 tablespoons pomegranate seeds optional

Method

 

1. Add the bulgur to a big bowl and soak it in hot water (add just enough so everything is just submerged). Let it rest for 20-30 minutes and fluff it up afterwards.
2. In the meantime, slice the green onion and finely dice the white onion. Remove the watery tomato-seeds and finely dice them as well. Cut the mint leaves, as well as the parsley (also the parsley stems) into small pieces.
3. Add everything to the bulgur, drizzle over olive oil, 2 tablespoons of lemon juice and season with salt & black pepper. Mix, taste and adjust the seasoning. Optionally add pomegranate seeds.