This easy tabbouleh salad recipe is so simple! It takes 10 minutes to throw together and is the perfect healthy side dish for picnics, BBQ's or potluck dinners. This recipe is more of a guide - trial it using more or less of anything and taste as you go! You'll learn what you like!
1cupfresh parsley, mint & spinach(see recipe notes)
¼cupfresh lemon juice(juice from 1 lemon)
Salt & pepper to taste
Cook the bulgur wheat
Cook according to package directions. I make mine by pouring it into a medium sized bowl, covering with boiling water and leaving for 10 minutes while I prepare the rest of the salad ingredients. Then drain, cool and use.
Chop the greens and tomatoes
Chop the parsley, spinach and mint really finely! Chop until you think it's small enough, then chop it a little bit more!
Dice the tomatoes into small cubes.
Mix it all together
Add the cooled bulgur wheat, green herbs/vegetables and tomatoes to a medium sized bowl. Add the lemon juice and olive oil and toss to combine.
Season with salt & pepper.
Serve! This salad can be served immediately, however it improves overnight so it's a great one to prepare ahead of time and store in the refrigerator until you are ready to serve.
Salad will keep for around 5 days covered in the fridge.
For the cup of fresh herbs I use about ½ cup parsley (about 1 large bunch), ¼ cup spinach leaves (about 4 small/medium sized leaves) and ¼ cup mint leaves (about 16 large leaves). You can play around with quantities and add more mint if you like!