Tabbouleh is a great spring salad with a bright and zingy lemon flavor. Healthy and light, this is a staple at our spring and summer family get togethers. Traditionally, the prep time could be quite a commitment, but thanks to the food processor, this is a pretty easy salad to prepare!
Chopping the vegetables takes the most time, but once that’s done it’s just a matter of combining everything! You can combine all of the veggies, bulgar, and lemon juice up to 24 hours before serving and store it covered and in the refrigerator.
Once you are ready to serve the tabbouleh, add the salt and olive oil. Sahtain!
- 1 cup of bulgar wheat soaked in lemon juice for a minimum 30 minutes
- 5 bunches of flat-leaf parsley (8 cups chopped)
- 1 bunch fresh mint (3/4 cup chopped)
- 1-1/2 cups of chopped yellow (but not sweet) or white onions
- 3 large tomatoes (3 cups chopped)
- 3 large lemons, juiced
- 1/2 cup extra virgin olive oil
- 2 Tbs salt
Finely chop the parsley and mint by hand or in a food processor.
Chop the tomatoes and onions by hand; also finely.
Combine the lemon soaked bulgar, parsley, mint, tomatoes, onions, and lemon juice in a large bowl. The salad can be stored this way over night. Just before you serve, add the olive oil and salt and stir well.