Saudi Tabbouleh

Name: Saudi Tabbouleh
Yield: 1
Cuisine: Saudi Arabia
Ingredients: Fine bulgur wheat — 50 g (1/3 cup); Large Bunches fresh parsley, finely chopped — 2; Tomatoes, finely diced — 2; Spring Onions, finely chopped — 3; Fresh mint, chopped — 2 tbsp; Lemon juice — 60 ml (1/4 cup); Olive oil — 3 tbsp; Salt and black pepper, — to taste

The Quirky Foodster Team

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Servings

Ingredients

Fine bulgur wheat — 50 g (1/3 cup)
Large Bunches fresh parsley, finely chopped — 2
Tomatoes, finely diced — 2
Spring Onions, finely chopped — 3
Fresh mint, chopped — 2 tbsp
Lemon juice — 60 ml (1/4 cup)
Olive oil — 3 tbsp
Salt and black pepper, — to taste

Method

Soak the bulgur in a small bowl of water for 15-20 minutes until softened; drain well and squeeze out excess moisture.
Combine the bulgur, parsley, tomatoes, spring onions and mint in a large bowl.
Whisk together the lemon juice, olive oil, salt and pepper.
Pour the dressing over the salad and toss well.
Let sit for 10 minutes before serving to allow the flavours to meld.

Introduction: A fresh, parsley-forward salad with bulgur wheat, tomato and a bright lemon dressing.

Cultural Background: Tabbouleh, a Levantine classic embraced widely across Saudi Arabia, is defined by its generous use of fresh parsley, with bulgur playing only a supporting role, offering a light, herb-forward side.

Tips: Chop the parsley very finely for the traditional fine texture. Squeeze the soaked bulgur thoroughly to avoid a watery salad.

Variations: Add pomegranate seeds for a sweet-tart pop; use quinoa instead of bulgur for a gluten-free version.

Storage: Store in an airtight container in the refrigerator for up to 2 days.

Reheating: This salad is served cold and is not reheated.

Nutrition: Approx. 150 kcal, 3 g protein, 16 g carbohydrate, 9 g fat per serving.

FAQs:

Q: Why is parsley the main ingredient rather than bulgur?

A: Traditional tabbouleh is a herb salad with only a small amount of bulgur, distinguishing it from grain-forward salads.

Q: Can this be made ahead?

A: Yes, though it is best dressed just before serving to keep the herbs vibrant.