If you are looking for the best tabbouleh (or tabouleh or tabouli) recipe, try my simple yet delicious version of this healthy and refreshing Mediterranean dish. This popular salad is full of goodness and is very easy to prepare.
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Bulgur and parsley are the two main ingredients for the tabbouleh salad so it is important to use the right amount. Some recipes use too much parsley which makes the salad taste bitter. I use slightly less parsley and add some mint leaves for extra freshness. I also love using red jewel looking pomegranate seeds to add some sweetness and colour to my tabbouleh.
Steps for the Tabbouleh Recipe
This tabbouleh recipe is super easy and there are only a few simple tips and steps that you need to follow to achieve the best results:
- Cook the bulgur – Place the bulgur in a pan filled with cold water and bring to a boil on medium heat. Lower the heat when it boils and gently simmers for 15 -20 minutes or until they are cooked al dente. Drain the bulgur and let it cool down while preparing the rest of the salad. When it’s cooled down, fluff the bulgur using a fork before adding the rest of the ingredients.
- Chop the vegetables and herbs – Wash and finely dice the tomatoes and place in a large bowl. Peel and finely dice the red onion and add to the tomatoes. Wash the parsley leaves and let them totally dry before chopping. Make sure you use a sharp knife while chopping the parsley to avoid bruising the leaves. Wash, dry and chop the mint leaves.
- Combine the ingredients – Add the bulgur, parsley, mint, pomegranate seeds, lemon juice, pomegranate molasses, olive oil and salt to the bowl. Mix all together until nicely combined, taste and adjust the amount of seasoning to your taste.
Why not trying this delicious salad with my Turkish Meat Pie or Inegol Kofte?
I hope you enjoy the process of making this healthy Tabbouleh Salad as much as you enjoy eating it🙂.
Bon appétit! / Afiyet olsun!
Tabbouleh Recipe
Ingredients
- 100 g fine bulgur (½ cup)
- 2 medium tomatoes (finely diced)
- 1 small red onion (finely diced)
- 2 cups flat leaf parsley (finely chopped)
- 2 tbsp fresh mint leaves (finely chopped)
- ½ pomegranate (seeds)
- 1 tbsp lemon juice
- 1 tbsp pomegranate molasses
- 2 tbsp extra virgin olive oil
- 1 TSP salt
Instructions
- Place the bulgur in a pan filled with cold water and bring to a boil on medium heat.
- Lower the heat when it boils and gently simmers for 15 -20 minutes or until they are cooked al dente.
- Drain the bulgur and let it cool down while preparing the rest of the salad. When it's cooled down, fluff the bulgur using a fork before adding the rest of the ingredients.
- Wash and finely dice the tomatoes and place them in a large bowl.
- Peel and finely dice the red onion and add to the tomatoes.
- Wash the parsley leaves and let them totally dry before chopping. Make sure you use a sharp knife while chopping the parsley to avoid bruising the leaves.
- Wash, dry and chop the mint leaves and add to the bowl with tomatoes and onions along with the bulgur, parsley, pomegranate seeds, lemon juice, pomegranate molasses, olive oil and salt.
- Mix all together until nicely combined, taste and adjust the amount of seasoning to your taste.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
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