Tabbouleh 9” X 12” Recipe
Make Tabbouleh 9” X 12” Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Grains
Vegetables
Dressing
Method
Preparation
- 1
- 2
Chop the Vegetables
While the bulgar is cooling, finely chop the parsley, mint, tomatoes, cucumber, and green onions. Make sure to dice them into small, uniform pieces for even distribution in the salad.
Assembly
- 3
Combine Ingredients
In a large mixing bowl, combine the cooled bulgar wheat, chopped parsley, mint, tomatoes, cucumber, and green onions. Mix well to combine all ingredients evenly.
- 4
Prepare the Dressing
In a small bowl, whisk together the olive oil, fresh lemon juice, salt, and black pepper until well combined.
- 5
Dress the Salad
Pour the dressing over the tabbouleh salad and toss gently to combine, ensuring that all ingredients are coated with the dressing.
Serving
- 6
Chill and Serve
Cover the tabbouleh and let it chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together beautifully. Serve cold or at room temperature.
