The BEST Tabbouleh Recipe!

My dad makes the best tabbouleh in the world! This is not a biased statement- when you taste this tabbouleh, you will understand.

My entire family looks forward to my dad making his famous tabbouleh. Even my cousins who don’t enjoy eating vegetables crave this delicious, crunchy and fresh Middle Eastern salad! I’ve been lucky to have this version of tabbouleh as my first (and really ONLY) tabbouleh that I’ve eaten – although it always gave me really high expectations whenever I would go to an Arabic restaurant or get tabbouleh from the store. Nothing ever tasted as good, or even came close.

This stuff will have you licking your bowl clean, I’m telling you! And when you eat it in taco form as I showed in my video, and as I love to do with any and everything possible, it becomes THAT much better!

Just try this tabbouleh salad. You will fall in love. You’re welcome in advance

The BEST Tabbouleh Recipe!

My family's tabbouleh recipe is one of a kind! The best tabbouleh I've had in my LIFE!

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Total Time 20 minutes

Course Salad, Side Dish

Servings 3

Equipment

• Food processor for parsley (optional)
• Vidalia chop wizard for vegetables (optional)

Ingredients

  

• 2 bunches parsley flat leaf, curly or a mixture of both
• 1/4 cup bulgar/fine cracked wheat make sure it is fine and not thick
• 3 Bell peppers I used one each of red, yellow and green
• 3 persian cucumbers or 1/2 english cucumber with seeds removed
• 2 to matoes seeds left in
• 3-4 radish
• 1 Jalapeno optional
• Juice of 1 lemon
• 2 tablespoons extra virgin olive oil
• 5 fresh mint leaves
• 1 teaspoon dried mint leaves ground (can use hands to grind)
• Salt and Pepper to taste

Serving options:

• 7-8 pieces of romaine lettuce for taco style tabbouleh! Use tabbouleh as taco filling and romaine lettuce as tortilla.

Instructions

 

• Place bulgar in bowl and rinse with water until husks float to the top and bulgar remains on the bottom. Repeat this process twice. After the second time, drain the water and place at bottom of serving bowl
• Dice tomatoes and add to serving bowl on top of bulgar. Then finely dice remaining vegetables and add to serving bowl. Mix vegetables and bulgar together.
• Finely chop parsley or add to food processor until finely chopped (pulsing for about one minute). Add parsley to serving bowl and mix well with vegetables and bulgar.
• Add juice of one lemon, olive oil, fresh and dried mint, salt and pepper. Stir to combine.
• Refrigerate for 10-15 minutes and serve!

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