Tabbouleh

This classic homemade tabbouleh recipe is quick and easy to make, chocked full of fresh herbs, and tossed with a lemony vinaigrette that everyone will love.

This classic tabbouleh recipe is easy to make with tons of fresh herbs, lemon and bulgur, and it always tastes SO refreshing! | gimmesomeoven.com

Is anyone else overflowing with

This classic tabbouleh recipe is easy to make with tons of fresh herbs, lemon and bulgur, and it always tastes SO refreshing! | gimmesomeoven.com

My original photo for this tabbouleh recipe, circa 2011. :)

This classic tabbouleh recipe is easy to make with tons of fresh herbs, lemon and bulgur, and it always tastes SO refreshing! | gimmesomeoven.com This classic tabbouleh recipe is easy to make with tons of fresh herbs, lemon and bulgur, and it always tastes SO refreshing! | gimmesomeoven.com This classic tabbouleh recipe is easy to make with tons of fresh herbs, lemon and bulgur, and it always tastes SO refreshing! | gimmesomeoven.com This classic tabbouleh recipe is easy to make with tons of fresh herbs, lemon and bulgur, and it always tastes SO refreshing! | gimmesomeoven.com

Tabbouleh

You will fall in love with this fresh, light and delicious Tabbouleh recipe! Try it today!

Ingredients:

  • 1/2 cup uncooked bulgur
  • 2 cups of chicken or vegetable stock
  • 2-3 cups of chopped Italian flat-leaf parsley, loosely packed
  • 1/2 cup of chopped mint
  • 1/4 cup of chopped scallions
  • 2-3 roma tomatoes, cored and chopped
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1/2 tsp salt

Directions:

In a large bowl, pour 2 cups of boiling water (or chicken stock) over the bulgur. Let it sit for 30-60 minutes until softened, and then strain the bulgur through a fine-mesh strainer.

Then combine the prepared bulgur, parsley, mint, scallions, and tomatoes in a large bowl. Add oil and lemon juice, and stir until well mixed. Add salt to taste.

Serve immediately or refrigerate for up to one day.

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

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Comments

  1. Michelle — January 13, 2011 @ 7:26 am (#)

    I love to add feta and garbonzo beans to mine. Love Tabbouleh!

  2. McKenzie — January 13, 2011 @ 9:09 am (#)

    I have never heard of this before, but it looks amazing and EASY!

  3. Meister @ The Nervous Cook — January 13, 2011 @ 5:08 pm (#)

    One of my very, very favorite foods! <3 Topped with some feta? Perfection.

  4. Michelle — January 14, 2011 @ 2:09 pm (#)

    Love this photo. It reminds me of a summer vegetable garden!

  5. Georgia @ The Comfort of Cooking — January 19, 2011 @ 3:36 pm (#)

    Wow, Ali! This tabbouleh looks so flavorful and fresh – perfect for the start of spring. I’ll have to give this a try soon. I’ve been meaning to branch out into more ethnic recipes lately, anyway. Thanks for sharing!

  6. Libby — January 20, 2011 @ 11:15 pm (#)

    Question – How much flavor difference do you get from soaking the bulgar in stock vs. water? Worth the extra expense or not?

  7. Merriam — January 21, 2011 @ 12:39 pm (#)

    I love tabbouleh! My Saudi friends make it with more cilantro than parsley, which I love. I need to make it again soon!

  8. Lindsay — March 2, 2011 @ 3:54 pm (#)

    This is pretty similar to how my mom taught me how to make this, only difference is that we add cinnamon to ours – to taste; you could also add cucumbers to this as well – not something I’ve done, but it’d go well with this.

    Libby – I don’t really think you need to soak the bulgar in stock, for something that you end up discarding in I think water is just fine

  9. Lexi — December 7, 2011 @ 11:41 am (#)

    It’s also delish with some avocado slices!

  10. ami@naivecookcooks — May 7, 2013 @ 5:34 pm (#)

    Looks delicious!

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