Follow these steps for perfect results
bulgur wheat
raw
parsley
minced
mint
minced
onion
minced
chickpeas
drained
tomatoes
chopped
lemon juice
olive oil
salt
Place raw bulgur wheat in a bowl.
Pour boiling water over bulgur wheat.
Let stand for 2 hours to soften.
Drain the bulgur wheat thoroughly.
In a large bowl, combine the drained bulgur wheat, minced parsley, minced mint, and minced onion.
Add drained chickpeas (optional).
Add chopped tomatoes (optional).
Pour lemon juice and olive oil over the mixture.
Season with salt.
Mix all ingredients well.
Chill in the refrigerator for at least 1 hour to allow flavors to meld.
Serve the Tabouleh over lettuce leaves or in pocket pita bread.
Expert advice for the best results
For a spicier version, add a pinch of red pepper flakes.
Adjust the amount of lemon juice and olive oil to your taste.
Make sure to drain the bulgur wheat very well to prevent a soggy salad.
Everything you need to know before you start
10 minutes
Can be made ahead of time and stored in the refrigerator for up to 3 days.
Serve in a bowl or on a platter, garnished with fresh mint leaves.
Serve as a side dish with grilled meats or fish.
Serve as a light lunch.
Serve with pita bread.
Such as Sauvignon Blanc or Pinot Grigio
Complementary herbal flavor
Discover the story behind this recipe
A staple salad in Middle Eastern cuisine, often served as part of a mezze platter.
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