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Middle Eastern · Salad
Tabbouleh
Bright, herbaceous parsley anchors this classic Middle Eastern salad, brightened by zesty lemon and warm whispers of cinnamon and coriander. Crisp cucumber and a silky olive oil dressing create layers of refreshing texture and flavor that make it endlessly adaptable. Perfect for warm weather gatherings, weeknight sides, or as a light lunch that satisfies without weighing you down.
Prep time
20 minutes
Cook time
20 minutes
Total time
40 minutes
Servings
6
Ingredients
- 1/3 cup extra-virgin olive oil
- 3 tbsp fresh lemon juice
- 1 garlic clove, grated
- 1/2 tsp sea salt
- 1/4 tsp ground coriander
- Pinch of cinnamon
- 3 cups finely chopped curly parsley, about 2 bunches
- 1 cup diced English cucumber
- 1 cup cored and diced tomato
- 2/3 cup cooked bulgur wheat
- 1/3 cup finely chopped fresh mint
- 2 scallions, chopped
Instructions
- In a large bowl, whisk together the olive oil, lemon juice, garlic, salt, coriander, and cinnamon.
- Add the parsley, cucumber, tomato, bulgur, mint, and scallions and toss to combine.
- Season to taste and chill until ready to serve.
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