You Will Love This Copycat Tabbouleh Recipe
This quick and flavor packed tabbouleh recipe is exactly what you need in your life right now. It is so satisfying and irresistible! Vegan breaks can be so fun!
Equipment
- a small pot to boil water
- a large bowl to mix the salad
- a small container for the dressing
- Measuring cups and spoons
- a mixing utensil.
Ingredients
Tabbouleh Salad
- ▢ Fresh Parsley - 4 small bunches
- ▢ Organic Mint - 1 small bunch
- ▢ Cucumber - 2 medium
- ▢ Roma Tomatoes - 6 small
- ▢ White Onion - 1 medium
- ▢ Bulgur - 1 cup
- ▢ Boiling Water – 3 cups
Tabbouleh Dressing
- ▢ Lemon – 2 small
- ▢ Olive Oil – ⅓ cup
- ▢ Pink Himalayan Salt – 1 tsp (or sprinkle to taste)
- ▢ Black Pepper – ½ tsp (or sprinkle to taste)
Instructions
- Gather all ingredients and equipment.
Bulgur Prep
- Rinse bulgur and set aside.
- Add water to small pot, place on high heat until the water starts to boil.
- Remove boiling water from heat and add the bulgur to the pot.
- Allow the bulgur to sit for 15-30 minutes or until the water is visibly absorbed.
Tabbouleh Prep
- Rinse all vegetables well.
- Finely chop the parsley, mint, cucumber, tomatoes, and white onion and add to the bowl
- Next add the bulgur to the bowl.
- Drizzle the dressing across the top of the salad and mix the salad well.
Tabbouleh Dressing Prep
- Squeeze lemon juice into a small container
- Add the olive oil and seasonings to the container and stir or shake well.
Notes
- Note for Raw Vegans: you can rehydrate bulgar by soaking it warm water if you don't want to boil the bulgar.
- You can substitute bulgur for quinoa if you prefer.
- I used coarse bulgur in this recipe. A good rule of thumb is to check for the water to be absorbed. The bulgur should be fluffy in texture and tender to taste.
- Be sure to drain the bulgur of any excess water that was not absorbed as needed before adding the salad.
- Finely chopping your herbs and leafy greens may take you a while so to save time, you can use a food processor.
- There are many ways to juice a lemon i.e. using a fruit squeezer, a juicer, microwaving it and squeezing by hand, and more.
- You can skip the salad container and add the dressing directly to your salad.
- Note that olive oil spreads well so a little go a long way. However, if you want to add a little more than you can. The goal is for the dressing to coat the salad gracefully and not drown the ingredients making it a cold soup.
- This salad can last 3-5 days from my experience.
- Please try to use the freshest and firmest vegetables for your salads. Save the mushy ones for your soups and stews.
- This recipe may take less than 25 minutes depending on your prep and chopping skill, speed, and accuracy (or if you use the processor of course).