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Tabouleh salad with bulgur classic

Classic Tabbouleh Salad with Bulgur

Original, healthy, pretty, appetizing! Tabbouleh is a classic bulgur salad with fresh vegetables and herbs. It's simple and quick to make, yet tasty and filling, and even a beginner cook can handle it.

Snezhana

Recipe author

Composition / ingredients

Servings:

Bulgur

Tomatoes

Cucumbers

Bell pepper

Dill

Parsley

Cilantro

Olive oil

Lemon juice

0.5

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 4 g

Fats 22 % 6 g

Carbohydrates 63 % 17 g

151 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you make a classic tabbouleh salad with bulgur? Start by preparing the bulgur. Rinse the grain thoroughly, changing the water several times until it runs clear.
Step 2:

Put the bulgur in a heavy-bottomed pot, cover with clean cold water (two cups of water per one cup of grain), and set over low heat. When the water boils, add salt, stir, lower the heat to minimum, and cook the bulgur for about 20 minutes, until the water has fully evaporated. When that happens, pour a couple of tablespoons of olive oil into the pot, stir, and let the bulgur cool.
Step 3:

Wash the vegetables and dry them with paper towels. It's better to use fleshy, firm tomatoes so they don't turn to mush when cut. If the tomatoes have thick skin, peel it off. Cut the tomatoes into small cubes. All the vegetables for this salad are cut finely.
Step 4:

Trim the ends off the fresh cucumbers on both sides and cut them into small cubes too.
Step 5:

Cut the bell pepper, remove the seedy center. Cut the flesh into small cubes.
Step 6:

Wash and dry the fresh herbs. Cut the green onion with a knife or scissors.
Step 7:

Chop the herbs finely. Traditionally a lot of herbs go into the salad - dill, parsley, cilantro. If you like minty notes in fresh-vegetable salads, you can add a couple of fresh mint leaves.
Step 8:

Put the vegetables and herbs in a deep salad bowl.
Step 9:

Add the cooked bulgur to the vegetables and season with salt and ground black pepper to taste.
Step 10:

Dress the salad with lemon juice and olive oil. Mix and serve. Enjoy!

Tabbouleh is a simple vegetable salad with bulgur, native to countries like Lebanon and Syria, but often served in other Middle Eastern countries too. They may differ by a few ingredients, but the base - bulgur and fresh vegetables and herbs - is the same everywhere. As a rule, parsley, dill, cilantro, and mint go into the salad. If you like, you can change the mix of herbs to taste.
If the skin isn't tough, damaged, or bitter, you don't need to peel it off.
How do you easily peel tomatoes? Wash them and cut a shallow cross in the top with a sharp knife. Drop them into boiling water for 1-2 minutes. Take them out, cool them slightly, and peel off the skin.
Important! The article "Bulgur: get to know it better and cook it boldly!" will help you cook bulgur deliciously, easily, and in many ways.