Tabbouleh

4.6

(10)

Add your rating & review

This fresh-tasting salad is quick and easy to make—and so delicious.

By

Martha Stewart

Updated on August 9, 2024

Servings:

4

Martha loves this easy tabbouleh salad recipe. It’s fresh-tasting, healthy, and quick and easy to make. There’s no cooking required: tabbouleh is made with bulgur, a type of cracked wheat, which needs soaking in hot water to soften it rather than any cooking. While the bulgur soaks, you can prep the other ingredients, chopping tomatoes, cucumbers, and scallions—and lots of parsley and some fresh mint. The dressing couldn’t be simpler: fresh-squeezed lemon juice and a good-quality extra-virgin olive oil. Toss everything together and enjoy. This tasty salad pairs well with all kinds of chicken, fish, lamb, and other entrees. Pack it for lunch as it travels well—or make it for your next potluck.

Many tabbouleh recipes have more parsley than bulgur, so feel free to increase the amount of chopped parsley you use.

Cook Mode (Keep screen awake)

Ingredients

1 cup bulgur (cracked wheat)
2 medium tomatoes, seeded and chopped
1 long seedless cucumber, peeled, seeded, and cut into ¼-inch pieces
1 cup finely chopped scallions, green and white parts
1 cup finely chopped fresh flat-leaf parsley
½ cup finely chopped fresh mint
Juice of 2 lemons
⅓ cup olive oil
Coarse kosher salt and freshly ground black pepper, to taste

Directions

Soak bulgur:

Soak the bulgur in hot water for 10 minutes to plump the grains.
Drain bulgur and add other ingredients:

Drain well and add the tomatoes, cucumber, scallions, parsley, mint, lemon juice, and oil. Toss well and season with salt and pepper.