Tabbouleh(Middle Eastern Salad)
A vibrant Middle Eastern salad combining fresh herbs, tomatoes, and cucumbers with lemon and olive oil, perfect for light meals, picnics, or as a refreshing appetizer.
Ingredients
- 1/2 cup fine burghul (cracked wheat) ⓘ
- 2 large tomatoes, diced fine ⓘ
- 1 bunch green onions, chopped fine ⓘ
- 4 bunches parsley, chopped fine ⓘ
- 1/2 bunch mint, chopped fine or 2 Tbsp dried mint ⓘ
- 1 large cucumber, peeled and chopped fine
- 1/2 cup olive oil ⓘ
- Juice of 3 lemons ⓘ
- 1/2 teaspoon pepper ⓘ
- 1 tablespoon salt ⓘ
Instructions
- Wash the burghul and drain it.
- Place the drained burghul in a large bowl.
- Squeeze out excess moisture from the burghul by cupping your hands and squeezing.
- Add all the finely chopped vegetables: tomatoes, green onions, parsley, mint, and cucumber, and mix well.
- Add olive oil, lemon juice, salt, and pepper to the mixture and stir thoroughly.
- Allow the burghul to soak and absorb the juices for about 1 hour.
- Serve the salad over fresh green lettuce leaves or with other greens.
- Enjoy as a refreshing appetizer, picnic salad, or side dish.
Nutrition & Diet Analysis (per serving)
385
kcal
19% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).