Pasta salad

Cuisine: Middle Eastern
Type: Salads

Source: this recipe is based on personal experience and ChatGPT.

Ingredients

1/4 cup fine bulgur (bulgur #1)
1/3 cup fresh lemon juice (about 2 lemons)
1/4 cup extra-virgin olive oil
3 cups fresh parsley, very finely chopped (flat-leaf is best)
1/4 cup fresh mint, finely chopped
2 medium tomatoes, finely diced
2–3 green onions, finely sliced
1/2 tsp salt (or to taste)
1/4 tsp black pepper

Cooking steps

1. Put bulgur in a bowl and cover with lemon juice. Let it soak 10–15 minutes until soft.
2. Finely chop parsley, mint, tomatoes, and green onions. (Very fine chopping is key!)
3. Add the vegetables to the softened bulgur. Pour in olive oil, add salt, pepper, and optional spice.
4. Mix well. Adjust lemon, salt, or olive oil as needed.
5. Let sit 5–10 minutes before serving so flavors blend.

Serving presentation

You can play with lettuce, cabbage, tomatoes and lemon for different serving presentations.

Dish variations

You can play with the proportions of ingredients (parsley, mint, bulgur, tomatoes and onion) to make it more or less “green-looking” overall.

You can also use curly parsley, pomegranate seeds, green onions, red onions, cucumber, bell peppers, or feta cheese.

Frequently Asked Questions (FAQ)

How long can I store Tabbouleh?

It’s best to eat Tabbouleh right away, and mix only what you need. If you have left overs, you can eat it later during the day or within 24h maximum. Otherwise, the salt and lemon’s acid will start deteriorating the greens, and they will turn yellow. To maximize shelf life, mix only the quantities you need based on the number of people served.

What's the difference between Tabbouleh and Tabbouli?

It’s just semantics in Arabic language. “Tabbouleh” is a Lebanese dialect pronunciation, while “Tabbouli” is other Arab countries pronunciation.

Do I eat Tabbouleh with my hands or with cutlery?

Great question! The ‘proper’ way to eat Tabbouleh is with your hands, where you break off a piece of lettuce, dip it in the salad and grab a bite-size amount. You can also use a spoon or a fork to eat it, to avoid dirtying your hands. In formal settings, you use a fork to eat the salad (like any other salad), and take a bite off a lettuce leaf after to enjoy the combination.

Tabbouleh (or tabbouli) is a salad that originated in the Levant region of the Middle East, particularly Lebanon and Syria.

Highlights

High in fiber from parsley and bulgur
Rich in antioxidants (vitamin C, flavonoids from parsley)
Low in calories but very filling
Good fats from olive oil
Use extra parsley and lemon, and less bulgur, for a lighter and nutrient-dense dish