Tabbouleh

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.

Print Pin

Tabbouleh Salad

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6 people

Ingredients

• 1/3 cup bulgur (crushed wheat) or 1 cup cooked quinoa
• 2 cups water to soak the bulgar
• 5 cups parsley washed, dried, and chopped
• 1/2 cup onion chopped
• 1/4 cup chopped fresh mint or 2 tablespoons dried
• 3 large tomatoes diced
• 1 1/2 teaspoons sea salt
• 1/4 teaspoon pepper
• 1/3 cup 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!