Published April 27, 2023 Craving an incredibly refreshing and herb-forward salad? This Tabouli is it. For those of you who are unfamiliar with Tabouli, it is a classic Middle Eastern salad with a zesty flavor and straightforward ingredients. The star herb in this salad is Parsley, one of our favorite herbs to use as kitchen medicine. Parsley is a kidney tonic and is a diuretic herb. Diuretic herbs, like Parsley, help to flush toxins out of the kidneys and help relieve bloating and water retention.The other ingredient in this salad that you might not be too familiar with is Bulgur Wheat. Bulgur is a whole grain made from cracked wheat that is jam-packed with fiber and adds a really nice element of texture to this salad. If you’d like to make this gluten-free then you can opt for another grain like quinoa. This is the perfect side dish to add to all of your spring/summer meals! Here’s how to prep this Tabouli: Tabouli Salad PREP TIME 15 min COOK TIME 10 min TOTAL TIME 25 min SERVES 4 Print Ingredients 8-9 bunches of parsley (10-12 if they’re small bunches) 3 large Roma/Plum tomatoes 1 medium/large white onion 1 – 1.5 cups Bulgar (fine cut) Extra light olive oil 2-3 lemons Salt & Pepper Cayenne pepper Directions Clean parsley and tomatoes a few hours before or overnight. Let the water from parsley dry as much as possible from cleaning. Dice the onions to small/medium size (not minced) and throw into extra large serving bowl Dice the tomatoes to small/medium size (not minced) and throw into bowl with onion Clean Bulgar in a smaller bowl (couple of rinses) and then leave it to sit in water because it’ll absorb. Water line should be filled above Bulgar (about index finger above). Start chopping parsley (little bit of stem is okay). You can hand chop, try herb scissors, or throw the top half of the parsley bunches in a food processor little by little (not the bottom half of all of stem pieces. You don’t want too much stem). Combine with tomatoes and onions as you go. Bulgar should have soaked up the water. Drain the rest of the water out (I use a large sifter to put it in and get the water out). Toss in the bowl with parsley, tomatoes, and onions. Mix them together. Put 1-1.5 liquid cups of extra light olive oil and lemon juice from 2 lemons. Shake 1 thin layer of salt and black pepper over the bowl of tabouli. Add few shakes of cayenne pepper. Mix again. Now taste test. See how much extra olive oil, lemon, salt, pepper, and cayenne you need (by the eye and taste)
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