{"id":1537480,"date":"2020-10-09T06:45:26","date_gmt":"2020-10-09T11:15:32","guid":{"rendered":"https:\/\/www.tasteofhome.com\/recipes\/tabouleh\/"},"modified":"2024-05-17T19:19:07","modified_gmt":"2024-05-18T00:19:07","slug":"tabouleh","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/tabouleh\/","title":{"rendered":"Tabbouleh"},"content":{"rendered":"

When you hear the word “salad,” tabbouleh might not be the first thing that comes to your mind. You might think of a classic green leaf lettuce salad. Maybe there are some croutons or shaved carrots. There’s probably a simple vinaigrette<\/a> or creamy dressing.<\/p>\n

I love these classic green salads and eat them all the time. But I also follow in my mom’s footsteps by often switching up my salad options. There are numerous types of salads<\/a>, each introducing different colors, textures and flavors. What’s more, simply changing up a salad can transport us to different parts of the world, right from the confines of our own homes.<\/p>\n

What is tabbouleh?<\/h2>\n

Tabbouleh (also spelled tabouli<\/em> or tabouleh<\/em>) is a refreshing salad and a staple in Middle Eastern cuisine<\/a>. The dish most likely hails originally from Lebanon and Syria, though it’s also popular in Palestine, Egypt, Israel and beyond. Recipes vary according to regional and family traditions, particularly regarding the herb-to-grain ratio.<\/p>\n

At its heart, tabbouleh is a celebration of parsley. This humble herb is the star. The co-star of the show is bulgur, a grain made of cracked wheat berries. Most tabbouleh recipes tend to also contain mint, tomatoes, some kind of onion, lemon juice, olive oil and seasonings.<\/p>\n

How to Cook Bulgur for Tabbouleh<\/h2>\n

Bulgur can be cooked on the stovetop or via a soaking method. It comes in several grain sizes, so you should follow the instructions on your package. In general, the rule of thumb is to combine a 1:2 ratio of grain to water.<\/p>\n