How to Make Tabouli
Wash the parsley., Soak the bulgur in water for approximately 20 minutes., Chop the vegetables., Drain the water from the bulgur., Add in the greens., Squeeze and strain lemon juice., Add olive oil, salt, and black pepper to taste., Add crushed...
Step-by-Step Guide
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Step 1: Wash the parsley.
Run the parsley and under running water to remove any dirt or pesticides.
Lightly shake the parsley to remove excess water.
Set the parsley aside. -
Step 2: Soak the bulgur in water for approximately 20 minutes.
Add the bulgur and one cup of boiling water to a small mixing bowl.
Cover the bowl with a dish towel and let the bulgur soak until it is tender.
This should take about 20 minutes., While your bulgur is soaking, prepare the vegetables by washing and chopping them.
Finely chop the parsley, mint, and spring onions.
Dice the tomatoes.
Set these ingredients aside.
Other vegetables, such as broccoli or cucumbers can be used as a substitute or addition to the common tabouli vegetables.
Add one cup of additional vegetables to modify the traditional tabouli recipe., Using a strainer, drain the water from the bulgur.
Press firmly on the bulgur with a paper towel to remove any excess water.
Cooked quinoa can be substituted for bulgur to make the dish gluten-free., Combine the bulgur, parsley, mint, and spring onion in a large mixing bowl., Squeeze and strain about ¾ cup of lemon juice.
Add the lemon juice to the tabouli mixture.
Taste test the tabouli to ensure that you are not adding too much lemon juice.
Adjust the amount of lemon juice to your taste., You will need approximately ½ cup olive oil, one teaspoon of salt, and one teaspoon of black pepper.
Taste the tabouli as you add each ingredient., Using a garlic press, add a few cloves of fresh garlic to the tabouli.
Continue tasting the tabouli while adding garlic. , Mix in the four diced tomatoes that were chopped and set aside.
Mix the tomatoes in with care to prevent them from being mashed. , Tabouli tastes best if refrigerated for at least 30 minutes before serving.
Cover the mixing bowl and place it in the refrigerator., Transfer the chilled tabouli to a serving bowl or platter.
Tabouli pairs nicely with pita, hummus, or romaine lettuce leaves. , Put the tabouli in an airtight container and store it in the refrigerator. -
Step 3: Chop the vegetables.
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Step 4: Drain the water from the bulgur.
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Step 5: Add in the greens.
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Step 6: Squeeze and strain lemon juice.
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Step 7: Add olive oil
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Step 8: and black pepper to taste.
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Step 9: Add crushed garlic to taste.
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Step 10: Add diced tomatoes.
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Step 11: Refrigerate the tabouli.
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Step 12: Serve the tabouli.
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Step 13: Store the tabouli.
Detailed Guide
Run the parsley and under running water to remove any dirt or pesticides.
Lightly shake the parsley to remove excess water.
Set the parsley aside.
Add the bulgur and one cup of boiling water to a small mixing bowl.
Cover the bowl with a dish towel and let the bulgur soak until it is tender.
This should take about 20 minutes., While your bulgur is soaking, prepare the vegetables by washing and chopping them.
Finely chop the parsley, mint, and spring onions.
Dice the tomatoes.
Set these ingredients aside.
Other vegetables, such as broccoli or cucumbers can be used as a substitute or addition to the common tabouli vegetables.
Add one cup of additional vegetables to modify the traditional tabouli recipe., Using a strainer, drain the water from the bulgur.
Press firmly on the bulgur with a paper towel to remove any excess water.
Cooked quinoa can be substituted for bulgur to make the dish gluten-free., Combine the bulgur, parsley, mint, and spring onion in a large mixing bowl., Squeeze and strain about ¾ cup of lemon juice.
Add the lemon juice to the tabouli mixture.
Taste test the tabouli to ensure that you are not adding too much lemon juice.
Adjust the amount of lemon juice to your taste., You will need approximately ½ cup olive oil, one teaspoon of salt, and one teaspoon of black pepper.
Taste the tabouli as you add each ingredient., Using a garlic press, add a few cloves of fresh garlic to the tabouli.
Continue tasting the tabouli while adding garlic. , Mix in the four diced tomatoes that were chopped and set aside.
Mix the tomatoes in with care to prevent them from being mashed. , Tabouli tastes best if refrigerated for at least 30 minutes before serving.
Cover the mixing bowl and place it in the refrigerator., Transfer the chilled tabouli to a serving bowl or platter.
Tabouli pairs nicely with pita, hummus, or romaine lettuce leaves. , Put the tabouli in an airtight container and store it in the refrigerator.
About the Author
Samuel Ruiz
Dedicated to helping readers learn new skills in DIY projects and beyond.
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