Easy Lebanese Tabbouleh Salad
This zesty tabbouleh salad has all the ingredients you'd want in a salad and more. It's tangy, it's juicy, and it's filling! It screams healthy from start to finish and can be made gluten free - just omit the bulgur!
Servings: 8 Servings
Equipment
- food processor
Ingredients
- 3 bunches parsley Italian (flat) or curly
- 1/4 cup green onion or white onion chopped
- 6 medium tomatoes cubed
- 1 tablespoons dried mint
- 1 large lemon juice
- ½ cup fine bulgur
- ¼ cup olive oil
- 1 tablespoon salt
- ⅛ teaspoon seven spices optional
- 1 tablespoon pomegranate molasses
Instructions
- Cube tomatoes and place in a bowl. Add the olive oil, lemon, salt, bulgur, molasses, and seven spices and mix then place in fridge. If you choose, you can omit the seven spices but I love the kick it gives to the tabbouli.
- In a separate bowl, finely chop washed and air dried (not wet) parsley (or place in a food processor), add to the chilled tomato mix then add the chopped green onions and mix very well. Add more salt if needed. Enjoy alone or in a lettuce leaf or cabbage leaf.
Video
Notes
Tips:
- Make this GLUTEN FREE by omitting the bulgur. You can replace bulgur with cooked quinoa or millet.
- An important tip my mom taught me is to cube the tomatoes first and then add the bulgur, the pomegranate molasses, olive oil, and lemon and lit it sit while I chop up the other ingredients. This allows the bulgur to soak up and it will be ready when I finish chopping.
- Be sure to wash then fully dry the parsley before placing in the food processor
- Add pomegranate molasses for a tangier taste.
- Throw in a dash of seven spices for added flavor.
- Some cumin gives it a zing too and is known to help relieve bloating from the parsley .
- Serve and eat with Romaine lettuce, grape leaves, or cabbage leaves.
- If you don't have green onions, definitely opt for cubed white onions.