Tabbouleh
A Middle Easter Salad made of fresh herbs and bulgur, with a delicious lemon and olive oil dressing, and topped with pomegranate arils.
Prep Time30 minutes mins
Total Time30 minutes mins
Course: Side Dish
Cuisine: Middle Eastern
Keyword: Israel, middle eastern, tabbouleh, tabouli
Servings: 6
Calories: 181kcal
- 3 Tablespoons extra-virgin olive oil
- 5 Tablespoons lemon juice fresh
- 1 teaspoon sea salt
- 1 cup pomegranate arils
- 3 cups flat leaf parsley finely chopped, about 2 bunches
- 1 1/2 cups cored and diced tomato 2 medium to large Roma tomatoes
- ⅔ cup bulgur wheat* prepared (see notes)
- ⅓ cup fresh mint finely chopped
- 1/4 cup green onions chopped fine, about 2 green onion stalks
Prepare bulgur wheat by soaking 1 cup of bulgur in 1 cup boiling water, and add 1 Tablespoon fresh lemon juice. Set aside. (Ingredients for preparing bulgur were not included above, can use already prepared bulgur if desired)
Finely chop herbs. And green onion.
Core and deseed tomatoes, then finely chop into even pieces
Combine herbs, tomatoes, green onion, prepared bulgur, olive oil, all 5 Tbs lemon juice, salt, and pepper in a bowl, toss to coat. Then taste, and adjust seasoning with additional lemon and salt as needed.
Add pomegranate arils, and toss once more to combine.
Refrigerate for up to 3 days, or serve immediately.
*To prepare fine bulgur, place 1 cup bulgur wheat in a bowl, cover with 1 cup boiling water, then add 2 Tbs lemon juice. Soak for 20 minutes to an hour, or until tender. Drain.
**You can add fresh cucumber if desired for more crunch.
*** Adjust amount of lemon juice and salt as desired.
Calories: 181kcal | Carbohydrates: 26g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 413mg | Potassium: 493mg | Fiber: 7g | Sugar: 6g | Vitamin A: 3170IU | Vitamin C: 57mg | Calcium: 67mg | Iron: 3mg