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You are here: Home / Salads / Tabbouleh Salad Recipe, How To make Arabic Tabbouleh Salad

Tabbouleh Salad Recipe, How To make Arabic Tabbouleh Salad

2014-11-20 by Anjana Chaturvedi 3 Comments

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Tabbouleh Salad – classic Middle Eastern salad of fresh greens and bulghur – A Lebanese specialty

Tabbouleh is a classic healthy salad from Middle east region. lots of fresh greens,tomatoes,cucumber are added with soaked bulgar/bulghur. Traditionally little quantity of bulghur is added in lots of greens but you can also add more bulghur if you wish ,but I have used more greens and less bulghur.

Bulgar is mainly used in middle eastern cuisine.wheat is parboiled,dried and coarsely ground into tiny pieces to make bulghur.if you don’t have bulghur then can substitute it with couscous or boiled fine daliya (broken wheat)

Use of greens, mint, parsley and lemon gives tabbouleh a very fresh flavor,addition of cucumber is optional but I have added it to give some crunch and freshness.When using tomatoes try to remove the pulp else it will become soggy soon.You can also add some finely chopped mild green chilies in it.

Traditionally Lebanese seven spice powder is also added in it but as I don’t have it so just used salt,pepper and lemon juice and loved the fresh flavors

Do try these healthy Arabic Recipes-

  • Zaatar Manakessh
  • Muhammara Dip
  • Zaatar Spice Mix
  • Arabic Lentil Soup
  • Tabbouleh Salad
  • Falafel Sandwich
Lebanese fresh tabbouleh salad

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Tabboulah salad
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5 from 1 vote

Tabbouleh Salad

Tabbouleh Salad- Classic Middle Eastern Salad of Fresh greens and bulghur- A Lebanese specialty-
Prep Time15 mins
Course: Main Course, soups and salads
Cuisine: Arabic Cuisine
Keyword: Tabbouleh
Author: Anjana Chaturvedi

Ingredients

  • 1/2 cup Bulghur/ Fine cracked wheat
  • 5 cup Parsley Chopped
  • 1.5 cup Mint chopped
  • 2 Tomato chopped
  • 3/4 cup Cucumber chopped
  • 4 tbsp Olive oil
  • 3.5 tbsp Lemon juice
  • To Taste Salt
  • 1/2 tsp Pepper powder

Instructions

  • Take bulgar in a bowl and wash it with water .
    Now add 1 cup of hot water in bulgar.
  • Cover the bowl with a lid and rest for about 25 minutes.
  • Chop tomato and cucumber in fine pieces.
  • Wash parsley and mint and chop finely.
  • To make the dressing-In a bowl mix olive oil,lemon juice ,salt and pepper powder
  • Take a big bowl and add soaked bulgar, parsley, mint, tomato and cucumbers and mix.
  • Now add the prepared dressing in the salad.
    Toss gently and serve chilled
  • Serving suggestions-serve as a salad, side dish,with toasted pita bread or romain lettuce etc.

Notes

Note-
  1. If bulghur is not available then can use couscous or boiled fine daliya
  2. Chop vegetables and soak bulghur and then mix just before serving else the greens become soft and loose its crispness.
  3. Remove the steams from parsley and use tender one only
  4. You can easily adjust the proportion of bulghur and greens according to your choice,can add more bulghur and less greens OR less bulghur and more greens.

 

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Filed Under: Arabic Cuisine, Salads Tagged With: 10 minute recipe, Arabic, Arabic cuisine, Bachelor's cooking, bulgar, Healthy Recipes, kids friendly, Labanese cuisine, middle eastern, parsley, salad, side dish, starter, Vegan, vegetarian

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Comments

  1. beena stephen says

    2014-11-22 at

    Healthy salad

    Reply
  2. Tämä Pöllö says

    2014-11-20 at

    Dear Anjana I like your blog very much couse I'm a great fan of the Indian recipes, and you explain very clear all the steps! I eat this salad for the first time in Palestine and then become one of my favourite salad!::: Silvia

    Reply
  3. Veena Theagarajan says

    2014-11-20 at

    healthy and refreshing salad

    Reply

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About Maayeka

"Maayeka" means a mother's home. I am Anjana Chaturvedi, and I share on this blog traditional vegetarian and vegan recipes from India, that have been handed down to me from my mother, aunts, and grandmothers. All of these recipes are "Sattvic" - cooked without using any onions or garlics - which are known as "taamsic" or negative ingredients in Ayurveda. Hope you enjoy these recipes and feel free to reach out to me for any questions or feedback!

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