Tabouli Salad with Cilantro
Tabouli salad is a classic Middle Eastern dish traditionally made with parsley, but using cilantro adds a fresh twist. Here’s a simple recipe for Tabouli Salad with Cilantro.
Servings 6
Equipment
- Salad bowl
Ingredients
- 1 cup bulgur wheat (fine or medium grain)
- 1 ½ cups boiling water
- ½ bunch fresh cilantro, finely chopped (about ½ cup)
- One bunch of fresh parsley, finely chopped (about 1 cup)
- One small bunch of fresh mint leaves, finely chopped (optional, about ¼ cup)
- 3-4 green onions, finely sliced (Option)
- 1 cup cherry tomatoes cut in half
- One medium cucumber, finely diced (Option)
- One small red onion, finely diced (Option)
- Juice of 2 lemons (about ¼ cup)
- ¼ cup extra virgin olive oil
- Salt and pepper to taste
- Optional: ½ teaspoon ground cumin or allspice for extra flavor
Instructions
Prepare the Bulgur
- Add the bulgur wheat to a large bowl and pour the boiling water over it. Add 1/2 tsp olive oil and some salt. Cover the bowl with a lid or plastic wrap and let it sit for about 15-20 minutes until the bulgur has absorbed the water and is tender. Fluff with a fork and let it cool.
Chop the Vegetables
- While the bulgur is cooling, finely chop the cilantro, parsley, mint (if using), green onions, tomatoes, cucumber, and red onion.
- Mix the Salad
- Add the chopped cilantro, parsley, mint, green onions, tomatoes, cucumber, and red onion in the bowl with the cooled bulgur. Mix everything well to combine.
- Season and Dress
- Add the lemon juice, olive oil, salt, pepper, and optional ground cumin or allspice. Mix well until everything is evenly coated.
- Let it Marinate
- For the best flavor, let the salad sit in the refrigerator for at least 30 minutes to allow the flavors to meld together.
- Serve
- Serve chilled or at room temperature. Tabouli can be enjoyed on its own, as a side dish, or as a filling for wraps.
Notes
Tips:
- Adjust the amount of lemon juice and olive oil according to your preference.
- For a gluten-free version, you can substitute bulgur with quinoa.
- Add a pinch of sumac for a tangy twist.