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Tabouli Salad

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Dressing
  cup Sultan Extra Virgin Olive Oil
 juice of two lemonsabout 1/4 a cup
 1 tsp dried mintoptional
 salt to taste
Salad Ingredients
 ¼ cup Fine Ziyad Bulgur Wheat sometimes called #1
 2 bunches of Italian parsley washed thoroughly and dried
 2 firm tomato seeds removed
 23 stalks of scallions
 ¼ cup fresh mint leaves optional
 ½ an English cucumber finely minced or two small Persian cucumbers
1

In a small jar combine olive oil and lemon juice, salt and dried mint and shake well until it’s all incorporated.

2

Wash your bulgur, then let it sit covered in water until it is soft and hydrated, about 15-30 minutes. Strain your bulgur and make sure you squeeze out any excess water.

3

Parsley prep: *see note Wash and dry the parsley and mint thoroughly. Remove the stems, and finely chop the herbs with a sharp knife. A dull knife will bruise your herbs and will make the salad soggy.

4

Cut the cucumber half. Slice it lengthwise into thirds, then finely chop as small as possible.

5

Finely chop the onions (both green and white part).

6

Finely chop the tomatoes and add them to the cucumbers, onions, parsley, and mint.


7

Add all the veggies and herbs to a large mixing bowl. Add the bulgur then add the dressing and toss to combine.


8

Serve your tabouli immediately after you add the dressing (otherwise it gets soggy)

9

Serve your Tabouli with hearts of tender romaine lettuce. The small leaves of lettuce are usually used to scoop the tabouli.


10

Recipe Notes: You can assemble all your veggies a few hours in advance and leave in a bowl in the fridge separately without the dressing.

11

Parsley: parsley must be completely dry before chopping it otherwise it will get bruised making your salad a soggy mess. It is highly recommended to wash and dry the parsley a day or two in advance and leave it in the fridge wrapped In paper towels to absorb any moisture.

 

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Ingredients

Dressing
  cup Sultan Extra Virgin Olive Oil
 juice of two lemonsabout 1/4 a cup
 1 tsp dried mintoptional
 salt to taste
Salad Ingredients
 ¼ cup Fine Ziyad Bulgur Wheat sometimes called #1
 2 bunches of Italian parsley washed thoroughly and dried
 2 firm tomato seeds removed
 23 stalks of scallions
 ¼ cup fresh mint leaves optional
 ½ an English cucumber finely minced or two small Persian cucumbers

Directions

1

In a small jar combine olive oil and lemon juice, salt and dried mint and shake well until it’s all incorporated.

2

Wash your bulgur, then let it sit covered in water until it is soft and hydrated, about 15-30 minutes. Strain your bulgur and make sure you squeeze out any excess water.

3

Parsley prep: *see note Wash and dry the parsley and mint thoroughly. Remove the stems, and finely chop the herbs with a sharp knife. A dull knife will bruise your herbs and will make the salad soggy.

4

Cut the cucumber half. Slice it lengthwise into thirds, then finely chop as small as possible.

5

Finely chop the onions (both green and white part).

6

Finely chop the tomatoes and add them to the cucumbers, onions, parsley, and mint.


7

Add all the veggies and herbs to a large mixing bowl. Add the bulgur then add the dressing and toss to combine.


8

Serve your tabouli immediately after you add the dressing (otherwise it gets soggy)

9

Serve your Tabouli with hearts of tender romaine lettuce. The small leaves of lettuce are usually used to scoop the tabouli.


10

Recipe Notes: You can assemble all your veggies a few hours in advance and leave in a bowl in the fridge separately without the dressing.

11

Parsley: parsley must be completely dry before chopping it otherwise it will get bruised making your salad a soggy mess. It is highly recommended to wash and dry the parsley a day or two in advance and leave it in the fridge wrapped In paper towels to absorb any moisture.

Tabouli Salad

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