Tabbouleh Recipe

This tabbouleh recipe brings a delightfully crisp and succulent vegan salad to your table within just 10 minutes of tossing. It's refreshingly robust and earthy with a simple combination of bulgur, mixed veggies, and a bright lemon-olive oil dressing.

cook TIME 5 mins
prep TIME 10 mins
total TIME 15 mins

Course: Side DishCuisine: American, Mediterranean

Keyword: how to make tabbouleh, tabbouleh, tabbouleh recipe

Servings: 4 servings

Calories: 179 kcal

Ingredients (11)

4.2 oz bulgur equals 120 grams
4 cups water
1 oz parsley chopped
0.25 oz mint chopped
4 oz tomatoes finely diced
2 oz onion finely diced
1/2 tsp salt
1/4 tsp ground black pepper
2 tbsp lemon juice
2 tbsp olive oil
0.5 oz coriander chopped

INSTRUCTIONS

Turn on the “Meat/Stew” setting in the Instant Pot, add 4.2 oz bulgur and 4 cups water. Cook for 5 minutes.

Use a fine-mesh sieve to strain the bulgur from water, shake the sieve gently to remove as much water as possible.

Transfer the cooked bulgur to a mixing bowl.

Mix the bulgur with 1 oz chopped parsley, 0.25 oz chopped mint, 4 oz finely diced tomatoes, 2 oz finely diced onion, 1/2 tsp salt, 1/4 tsp ground black pepper, 2 tbsp lemon juice, 2 tbsp olive oil, and 0.5 oz coriander until well combined.

Portion out tabbouleh onto serving bowls and enjoy.

Nutrition