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Tabbouleh Bulgur Salad

Tabbouleh Bulgur Salad
Image: Jordanka Kovacheva
1 / 4
Preparation16 min.
Cooking8 min.
Тotal24 min.
"This is more than a salad- it is a friendly invitation, its a promise for a fabulous diner, its a feast!"


  • bulgur - 7 oz (200 g)
  • olive oil - 2 tbsp.
  • salt - 1 tsp.
  • water - 1 cup
  • For the herb mix
  • mint - 0.5 oz (15 g) just the leaves + some leaves for decoration
  • parsley - 1 oz (25 g), just the leaves
  • chives - 0.4 oz (10 g)
  • garlic - 2 cloves (optional)
  • lemon juice - 1 tbsp.
  • spring onions - 9 oz (250 g)
  • green peppers - 1 pc.
  • red peppers - 2 pcs.
  • tomatoes - 2 pcs.
  • olives - 10 pcs, optional
  • cumin - 1 pinch, optional
  • black pepper - 1 pinch, optional
  • salt - to taste
  • lemon juice - 1/2 cup
  • olive oil - 4 tbsp, extra virgin

How to cook

Here is a different way to prepare the bulgur, which I enjoy a lot, and would like to share with you. Instead of soaking it in hot water, I suggest the following method:

Pour on top of the bulgur 2 tbsp. of extra virgin olive oil, some salt and stir well so each grain is coated with the oil. Pour 1 cup of cold water and set aside.

After a few minutes the bulgur will absorb the liquid, but will still be raw. Steam it for 6-8 minutes and it will be perfectly cooked. If you don't have a steaming device, you can pour a little hot water for the bulgur to absorb.

Following this method makes the bulgur more flavorful and grainier.

For the herb mix, chop the parsley and the mint finely. They must be washed and dried.

Add the the garlic and the chives, finely chopped as well. Mix all four ingredients with a tablespoon of lemon juice and set aside.

Chop the peppers, spring onions, tomatoes (seedless if possible), and olives into fine dice.

Add the spices, salt, olive oil, and lemon juice and mix well.

Add the chopped vegetables, as well as the herb mix to the bulgur and leave in the fridge to cool before you serve.



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