I was skeptical of trying Tabbouleh at first because I’m not a big fan of parsley. But just one taste and it’s become my favorite!
I used to always see this salad at gatherings here in the Middle East and steer clear of it. I don’t even like parsley, so why would I like a salad whose main ingredient is parsley? But then, one day, for some strange reason, I decided to try it.
And now I regret what I’ve been missing all these years! It has such a fresh and delicious taste and has become my absolute favorite.
The parsley in Tabbouleh is packed with:
- Vitamin K: protects our bones from breaks and fractures.
- Antioxidants: fight aging and inflammation in the body.
- Vitamin C: boosts our immune system and also supports a healthy gut environment.
- Vitamin A: protects the health of our eyes and skin.
- Folate: protects our heart and is an essential B-vitamin for pregnant women.
- Iron: helps prevent anemia.
Parley also improves digestion and helps to balance hormones.
Tabbouleh Salad
| Servings | Prep Time |
| 6people | 10minutes |
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Ingredients
- 1/3cup bulgur (crushed wheat)or 1 cup cooked quinoa
- 2cups waterto soak the bulgar
- 5cups parsleywashed, dried, and chopped
- 1/2cup onionchopped
- 1/4cup chopped fresh mintor 2 tablespoons dried
- 3large tomatoesdiced
- 1 1/2teaspoons sea salt
- 1/4teaspoon pepper
- 1/3cup lemon juice
- 1/4 cup olive oil
Instructions
- Soak bulgur in 2 cups water for 2 minutes. Drain well and put in a large bowl. If using quinoa instead, add to a large bowl.
- Add all remaining ingredients to the wheat (or quinoa) and mix well.
- If not serving immediately, add tomatoes and onions just before serving.
- Serve with romaine lettuce leaves for scooping up the salad.
- Enjoy!
love the pic. i make it with white quinoa and pomegranate….adds wonders to the taste
Sounds delicious Hafsa! Thanks for your comment!
Our family recipe uses chopped cucumbers, plus we soak the grain in lemon juice for more flavor.
Yum! Thanks for the comment Um Saad!