How to Make a Tabbouleh Salad
* This post may contain affiliate links to products. If you make a purchase through one of these links Morgan may earn a commission at no extra cost to you.
Do you love a good tabbouleh salad? It’s one of my favorite things! Making it from scratch takes it to a whole different level! I recently made this dish to bring to a potluck. My good friend who hosted the event is a vegan and I wanted to surprise her with a special vegan dish! It was a huge hit and I served it with my homemade pita bread. I also brought homemade hummus! This recipe has a lot of love in it and a unique blend of seasonings you won’t find in other recipes. I like to kick it up a notch with a pinch of cayenne pepper and I go heavy on the garlic! Although this dish is a salad it’s served more like a dip. I hope you love it! It’s healthy, flavorful, and the perfect summer potluck recipe!
Tabbouleh Salad Ingredients
1/8 cup plus 2 tbsp extra virgin olive
3/4 cup fresh mint leaves
1 1/8 cup fresh curly parsley leaves
3/4 cup bulgur wheat
4 green onions
1/2 lemon
1/2 lime
4 Roma tomatoes
1 cucumber
3/4 tbsp minced garlic
1/2 tsp onion powder
1 tsp sea salt
1 tsp garlic powder
1 tsp sugar
1/8 tsp cayenne pepper
mint sprig for garnish
Instructions
- Pour bulger wheat and 3/4 cup of water into a rice cooker, stir and cook
- Pour the rice into a bowl, and place in the refrigerator until cool (you can place it in the freezer if you’re short on time)
- dice the Roma tomatoes and green onion by hand and put in a bowl
- place the cucumber, mint, and parsley in the food processor and chop until fine, pour into the bowl with the tomatoes and onion
- squeeze the lemon and lime and add to the bowl, stir
- Add the remaining ingredients to the bowl and stir
- refrigerate for 1/2 hour or more
- drain off any extra juice that has accumulated before serving, and garnish with a sprig of fresh mint
If you liked this recipe you will love this one too: How to Make Spicy Hummus with Kalamata Olives
