How do I make the vinaigrette for the tabbouleh?

Combine 1/3 cup of extra virgin olive oil with 3 tablespoons of lemon juice and mix with the bulgur wheat.

What should I do if I want to add mint to my tabbouleh?

You can add about 1/4 cup of fresh mint leaves, but it's optional.

How much parsley do I need for this recipe?

You'll need about 2 cups of chopped parsley, which comes from 2 bunches.

How do I ensure my tomatoes are not too watery?

Hollow out the insides of the tomatoes after cutting them into quarters to keep the salad from becoming too wet.

Lebanese Tabbouleh Salad

Name: Lebanese Tabbouleh Salad
Ingredients: 1/3 cup extra virgin olive oil; 3 tablespoons lemon juice; 1/4 cup extra fine bulgur wheat; 2 bunches parsley (about 2 cups chopped); 1-2 pieces vine-ripe firm tomatoes; 2 pieces green onions (both green and white part); 1/4 cup fresh mint leaves (optional); Salt and pepper (to taste)

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Original video by Feelgoodfoodie on YouTube5:16

About this recipe

Lebanese Tabbouleh Salad is a vibrant, vegan dish that brings together fresh parsley, tomatoes, mint, and bulgur wheat, all tossed in a simple vinaigrette of olive oil and lemon juice. This version, shared by Yumna from Feel Good Foodie, emphasizes authenticity and freshness, making it a perfect appetizer or side dish for any meal.

What sets this tabbouleh apart is the careful preparation of the ingredients, particularly the bulgur, which is soaked in lemon juice and olive oil instead of water. This method enhances the flavor and texture, ensuring that each bite is packed with freshness.

Ingredient notes

Use fine bulgur wheat, labeled as number 1 in stores, for the best texture.
The recipe calls for about 2 cups of chopped parsley, which comes from 2 bunches.
You can add about 1/4 cup of fresh mint leaves, but this is optional.
For tomatoes, use 1-2 firm vine-ripe tomatoes, ensuring they are not too liquidy.

Tips from Feelgoodfoodie’s video

Let the bulgur soak in the lemon juice and olive oil for 10-15 minutes to absorb the flavors before mixing it with the vegetables.
Chop the parsley finely by hand for the best flavor and texture; avoid using a food processor.
When preparing tomatoes, hollow out the insides to prevent the salad from becoming too watery, using only the firmer parts.

Good to know

How do I make the vinaigrette for the tabbouleh?: Combine 1/3 cup of extra virgin olive oil with 3 tablespoons of lemon juice and mix with the bulgur wheat.
What should I do if I want to add mint to my tabbouleh?: You can add about 1/4 cup of fresh mint leaves, but it's optional.
How much parsley do I need for this recipe?: You'll need about 2 cups of chopped parsley, which comes from 2 bunches.
How do I ensure my tomatoes are not too watery?: Hollow out the insides of the tomatoes after cutting them into quarters to keep the salad from becoming too wet.

No life story here — the video and the recipe are the whole point. All credit to Feelgoodfoodie: watch the original on YouTube.

The recipe

Serves —

Ingredients

⅓ cup extra virgin olive oil
3 tablespoons lemon juice
¼ cup extra fine bulgur wheat
2 bunches parsley — about 2 cups chopped
1-2 pieces vine-ripe firm tomatoes
2 pieces green onions — both green and white part
¼ cup fresh mint leaves — optional
Salt and pepper — to taste

Steps

1
Start by preparing the vinaigrette. In a bowl, combine the bulgur wheat with lemon juice and olive oil.
2
Let the bulgur absorb the lemon juice and olive oil for about 10-15 minutes.
3
Chop the parsley finely and transfer it to a mixing bowl.
4
Add chopped mint to the parsley (optional) and mix.
5
Chop the green onions and add them to the bowl with parsley and mint.
6
Prepare the tomatoes by cutting them into quarters and removing the insides to avoid excess liquid. Chop the firmer parts of the tomatoes and add them to the bowl.
7
Season the tomato mixture with salt and pepper to taste.
8
Transfer the bulgur mixture into the bowl with the chopped vegetables and mix well.
9
Taste the salad and adjust seasoning with more salt, pepper, or lemon juice if needed.
10
Serve the tabbouleh in the same bowl, garnished with extra tomatoes and lemon slices.