Salad and anything green
Tabbouleh salad is one of the obvious proofs of my love for anything green! This is one of the many salad variations that can make me forget now and tomorrow, and that all that matters is tabbouleh. In this post is the basic and common recipe for tabbouleh, by itself is truly healthy and delicious. Quinoa tabbouleh takes it to another level.
Healthy ingredients of the basic tabbouleh salad
On top of the list of the healthiest foods we can find in our kitchens anytime is tabbouleh salad… well, its ingredients! The easiest to make as well, and incredibly inexpensive. The majority of tabbouleh salad is fresh parsley leaves.
The majority of parsley for this specific salad
Parsley gives the human body a lot of benefits. It has detoxifying ingredients, good for the heart and the immune system. In fact, one of its big benefits is its anti-cancer attribute. I read once before that taking parsley to rid of the garlic smell in your mouth is good. I had tried it and I can tell you that it is true. As much as I love garlic in my food, I am not very pleased with the smell it leaves in my mouth. Indeed, parsley is the antidote to this.
The rest of the ingredients are bits and pieces of green onion, tomato, lemon juice and bulgur.
Serving Suggestions for Tabbouleh
This salad is good by itself, with pita bread, or as an accompaniment to fried or grilled fish or meats. It is perfect with grilled/friend fish because of the lemony tease. However, it is popularly served as part of a mezze (a collection of appetizers) in the Middle East. Tabbouleh’s origin is from the mountains of Lebanon and Syria. Like many other middle eastern recipes, tabbouleh has different names in various areas. For example, it is also called Tambouli in Lebanon.
Tabbouleh Salad
A refreshing tabbouleh salad with parsley, tomatoes, and lemon—light, vibrant, and perfect for healthy meals.
- Prep Time: 15 minutes
- Total Time: 15 minutes
Ingredients
- 1 bunch parsley – washed (dried and chopped)
- 1 tbsp burghul – soaked in water for 10 minutes then drained
- 10 mint leaves – chopped
- 1 medium sized tomato – deseeded and chopped
- 1 small young onion or 1 small onion – chopped finely
- 1/4 cup olive oil
- 1/4 cup juice of fresh lemon
- 1/4 tsp salt
- 1/8 tsp freshly ground black pepper
- 1/2 tsp sugar
Instructions
- Put parsley, mint, tomatoes, onion and burghul in a medium-sized bowl.
- Sprinkle with juice of lemon, olive oil, salt, pepper and sugar.
- Mix using two tablespoons. Leave for about 5 minutes and serve.
Notes
Squeeze as much water from parsley and mint leaves. Dry them with paper towels would be best
Serve the tabbouleh salad almost immediately after putting the lemon/olive oil dressing, otherwise the salad becomes soggy.
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