Tabouli
This post may contain affiliate links, meaning I could earn a commission if you buy through those links (at no additional cost to you). As an Amazon Associate, I earn from qualifying purchases. Please see my disclosure policy for more details.
Hey everyone! I’ve got a super refreshing salad recipe to share with you today. It’s perfect for brightening up your meals, especially during these colder months when we’re all longing for a taste of spring. And honestly, it’s also one of my go-to snacks during summer—paired with hummus and pita chips, it’s absolutely divine. But let’s be real, it’s a hit any time of year!
Just the other day, while scrolling through Twitter, I spotted an unopened bag of bulgur wheat in my pantry. That’s when the craving hit—tabouli! But here’s the catch: there was a snowstorm raging outside, and my fridge was lacking in anything colorful beyond green veggies. Undeterred, I decided to create a super green version of this classic dish.
Let me tell you, the outcome was nothing short of amazing. This salad is packed with vibrant greens and textures, and it felt like a breath of fresh air in the middle of winter. Okay, maybe I didn’t transform into a smarter, more well-rounded person overnight, but I definitely felt better after eating it. Trust me, this salad is THAT good.
One of the best things about making tabouli is its flexibility. You can tweak the ingredients however you like—it’s all about personal preference. So feel free to experiment and make it your own!
Here’s our recipe:
- 2 cups dry bulgur
- 4 cups boiling water
- 2 cups fresh parsley – finely chopped (I sometimes substitute half of the parsley with fresh mint—go bold here!)
- 1 diced cucumber
- 2–3 bunches of green onions – sliced (use both white and green parts)
- 2 chopped tomatoes
- 1 clove garlic, minced (optional)
- 1/2 cup fresh lemon juice
- 1/2 cup fresh lime juice
- 3/4 cup extra-virgin olive oil
- 2 teaspoons salt
- 1 tablespoon black pepper
For a finishing touch, garnish with diced avocado before serving.
Instructions:
Start by soaking the bulgur in the boiling water for about 30 minutes. Once the water is fully absorbed, drain any excess liquid if needed.
After the bulgur is ready, combine all the ingredients in a large bowl. Mix well and chill the salad in the refrigerator for at least a few hours, or even better, overnight. Top with diced avocado just before serving.
Start by soaking the bulgur in the boiling water for about 30 minutes. Once the water is fully absorbed, drain any excess liquid if needed.
After the bulgur is ready, combine all the ingredients in a large bowl. Mix well and chill the salad in the refrigerator for at least a few hours, or even better, overnight. Top with diced avocado just before serving.
Enjoy this delicious, healthy meal whenever you need a little pick-me-up. Let me know how it turns out for you!
Oh, and one last thing—I’ve been experimenting with adding a bit of feta cheese to this salad. It adds such a nice tangy flavor that pairs beautifully with the fresh herbs. Give it a try if you’re feeling adventurous!
Have a great day, and happy cooking!
Sensory Organs,Larynx Medical Model,Auditory Ossicles Model,Human Ear Anatomy Model
Yinchuan Erxin Technology Co., LTD , https://www.exmedmodel.com