Classic Middle Eastern Tabbouleh Salad Recipe
This fresh and simple Tabbouleh salad is a classic Middle Eastern dish, featuring bulgar wheat, parsley, tomatoes, and a tangy lemon dressing, finished with a delicious drizzle of pomegranate molasses and seeds. Perfect as a light appetizer, side dish, or salad to enjoy any time.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 35 minutes
- Yield: 4 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
Scale
Ingredients
- 60g fresh parsley
- 50g bulgar wheat
- 2 large tomatoes
- 3 spring onions
- 1–2 tbsp extra virgin olive oil
- 4 tbsp lemon juice
- Salt & pepper to taste
- Drizzle of pomegranate molasses
- Handful of pomegranate seeds
Instructions
- Cook bulgar wheat: Start off by cooking the bulgar wheat according to pack instructions. I had to simmer mine for 10 minutes, drained any exccess water then left it to cool completely.
- Chop vegetables: Chop up the tomatoes, onions and parsley as finely as you can.
- Salt and drain: Transfer to a salad bowl and add a sprinkle of salt. Leave for 5 minutes to draw out any excess water. Discard the water to avoid a soggy tabbouleh!
- Mix salad: Add the chopped vegetables and cooled bulgar wheat to a large salad bowl, then add the olive oil, lemon juice and season to taste with salt & pepper.
- Finish salad: Finish off with an optional drizzle of pomegranate molasses and some pomegranate seeds.
- Chill: Refrigerate for at least an hour before serving. Enjoy!
Notes
- Store in an air-tight container in the fridge for up to 3 days.
Keywords: Tabbouleh salad, Middle Eastern salad, bulgar wheat salad, fresh parsley salad, easy healthy salad
