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Tabbouleh with a baby twist ❤️ Growing up my dad always made this and now it has the best memories… Now traditionally the dressing is just olive oil, lemon & salt. I make mine a touch different by using dried mint (and fresh) and a tiny baby bit of the juice the tomatoes left behind. Also, I add cucumber to mine, because we always ate it this way and I love it!
Here is the link for the burghul I used!
P.S: This recipe is a labor of love, take your time and enjoy it. I never measure the olive oil in this recipe… I go by taste!
If you loved this recipe, check out my Fattoush!
Why You’ll Love Tabbouleh Recipe
This was a staple in my parents house growing up, and now it’s a staple in mine! Every time I make it, it reminds me of my childhood. It is very refreshing, easy to make and ridiculously delicious!
How To Prepare Tabbouleh Recipe
💧 First, soak the burghul in warm water (it should cover about 1 inch over) for 30 minutes.
🍅 Secondly, chop the tomatoes very small, let them sit atop a strainer with a bit of salt for 15 minutes. Then, throw away half of the juices leftover, and save half of the tomato water/juice.
🥒 Then, chop the scallions, cucumber and mint.
🌿 Remove the parsley leaves from the stem and using a very sharp knife chop it to very small pieces.
🍋 Mix the lemon juice with the leftover tomato juice, dried mint and a bit of salt and pepper.
🥗 Lastly, drain the excess water from the burghul. Then, combine everything and add the olive oil at the very end. Serve with romaine leaves.
Substitutions and Variations
- You can take out the cucumber if you prefer it without, but I highly recommend you try it with it!
Chef Nadia’s Tip
Make sure you save the tomato water/juice!
Similar Recipes
Common Questions
Tabbouleh
Ingredients
- 1/3 cup wheat burghul, I use #1
- 2 bunches curly parsley
- 1 pint cherry tomatoes
- 1 persian cucumber
- 4 scallions
- 12 fresh mint leaves
- 1/2 tsp dried mint
- Salt and pepper , to taste
- 2 lemons
- Romaine leaves, for serving
Instructions
- First, soak the burghul in warm water (it should cover about 1 inch over) for 30 minutes.
- Secondly, chop the tomatoes very small, let them sit atop a strainer with a bit of salt for 15 minutes. Then, throw away half of the juices leftover, and save half of the tomato water/juice.
- Then, chop the scallions, cucumber and mint.
- Remove the parsley leaves from the stem and using a very sharp knife chop it to very small pieces.
- Mix the lemon juice with the leftover tomato juice, dried mint and a bit of salt and pepper.
- Lastly, drain the excess water from the burghul. Then, combine everything and add the olive oil at the very end. Serve with romaine leaves.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
