Learn how to make authentic tabbouleh the right way. This fresh Middle Eastern parsley salad is simple but small mistakes ruin texture and flavor. In this video I show you the 3 most common tabbouleh mistakes and how to avoid them so your salad stays green, fresh and aromatic instead of watery or mushy.
Tabbouleh is not a bulgur salad. It is a parsley salad with a little bulgur. When prepared correctly it tastes bright, citrusy and incredibly refreshing. @MainiiCooks
INGREDIENTS
2 large bunches flat leaf parsley about 200 g without stems
20 cherry tomatoes
4 tbsp very fine bulgur preferably white bulgur
2 to 3 small cucumbers seeded and drained
3 to 4 thin spring onions
1 green bell pepper
3 to 4 sprigs mint finely chopped without stems
140 ml good olive oil
juice of 2 lemons
3 tsp salt
1 to 2 romaine lettuce hearts for serving
IMPORTANT TIPS
Bulgur use less than you think. Squeeze well by hand so no moisture remains and mix with the drained tomatoes so the bulgur absorbs remaining moisture.
Parsley and mint must be completely dry and without stems otherwise the salad turns mushy and bitter.
Tomatoes salt and drain in a sieve to remove water.
Add the dressing only right before serving.
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1 Comment
How do you make your tabbouleh at home — classic or with your own twist?