Lebanese Tabbouleh Salad Recipe
A vibrant and refreshing Lebanese Tabbouleh salad made with fine bulgur wheat, fresh parsley, mint, and a medley of chopped vegetables. This traditional Middle Eastern salad is dressed with olive oil, pomegranate molasses, lemon juice, and fragrant baharat spice, making it perfect as a light side dish or a healthy snack.
- Prep Time: 20 minutes
- Cook Time: 15 minutes (soaking time)
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Lebanese
- Diet: Vegetarian
Ingredients
Scale
Grains
- 1 cup (200g) fine bulgur wheat
- 2 cups (500ml) boiling water
Vegetables & Herbs
- 1 large bunch flat leaf parsley
- 3 tbsp mint (finely chopped)
- 1 red onion (finely diced)
- 3 large tomatoes
- 1/2 large cucumber
- 1 red bell pepper
- 1/2 cup pomegranate seeds
Dressing & Seasonings
- 1 lemon (halved)
- 1/4 cup virgin olive oil
- 1 tbsp pomegranate molasses
- 1 tsp salt
- 1 tsp baharat spice mix
Instructions
- Soak Bulgur: Place the fine bulgur wheat in a bowl, pour over the boiling water along with the juice of half a lemon. Cover and let it soak for 15 minutes to absorb the liquid while you prepare other ingredients.
- Drain and Fluff Bulgur: Once soaked, drain any excess water from the bulgur wheat, then fluff it up gently with a fork to separate the grains.
- Prepare Vegetables: Remove seeds from tomatoes, cucumber, and red bell pepper. Chop all the vegetables into small, even cubes for a uniform texture and bite.
- Chop Herbs: Rinse the flat leaf parsley thoroughly and pat dry. Remove thick stalks and finely chop the parsley along with the mint to release their fresh flavors.
- Combine Ingredients: In a large bowl, add the drained bulgur, chopped vegetables, pomegranate seeds, parsley, mint, and diced red onion.
- Make Dressing and Mix: Add the olive oil, juice of the remaining half lemon, pomegranate molasses, baharat spice mix, and salt to the bowl. Mix everything thoroughly to evenly coat all ingredients with the dressing. Taste and adjust seasoning as desired.
- Chill and Serve: Refrigerate the salad until ready to serve. This allows the flavors to meld beautifully and the salad to refresh.
Notes
- For a gluten-free version, substitute fine bulgur wheat with quinoa or gluten-free couscous.
- Adjust baharat spice quantity according to your spice tolerance.
- Pomegranate molasses adds a tangy sweetness; if unavailable, substitute with a mixture of pomegranate juice and a bit of vinegar or lemon juice.
- Chilling enhances flavor blending, but serve within a day for best freshness.
Keywords: Lebanese Tabbouleh, Bulgur Wheat Salad, Middle Eastern Salad, Fresh Herb Salad, Pomegranate Salad, Healthy Salad
Find it online: https://dinewithlily.com/lebanese-tabbouleh-salad-recipe/
