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Life is interesting. We learn new things every day. We try new recipes all the time. And we forget about some of the good ol’ meals we used to eat and like years ago… This was the case with this recipe – the Mediterranean Tabbouleh Salad.
We used to make it pretty often when we lived in the Middle East. It is as popular as hummus and falafel there and is usually served in a smaller bowl along with other appetizers at the beginning of the meal.
Oh, I miss those days and those trips to the restaurants!
When they bring you all those bowls of tabbouleh, hummus, babaghanush (eggplant dip), and falafel before the meal, and you start “worrying” that you will be full even before the main dish is served 🙂 Hospitality of the Middle East and Asian cultures is unbelievable!
But back to the Tabbouleh!
It is very refreshing thanks to the added parsley and mint.
It fills you up thanks to bulgur. Bulgur also adds a pleasant nutty flavour to the salad.
Tabbouleh salad pairs perfectly with hummus and flatbread!
Here is the link to the hummus recipe on my blog.
It will make a perfect dinner after a good workout. Or instead of a workout.
(I must admit it is still better after the workout ;))
Seriously, this combo is perfect!
Well, now I mean the tabbouleh salad with hummus and the flatbread 🙂
Are you ready for the recipe now?
I will be posting the flatbread below as well. Isn’t it a nice little bonus?!
Mediterranean Tabbouleh Salad
- 1 cup bulgur
- 1 cup boiling water
- 1 cup diced cucumbers
- 1 cup diced tomatoes
- 1 cup chopped parsley
- 1 cup chopped mint
- 1/2 cup chopped green onions
- 1/4 cup olive oil
- 2 tbsp fresh lemon juice
- salt-pepper to taste
- In a large bowl mix bulgur and water and let it stand until all water is absorbed (approx. 10 min)
- In the meantime whisk lemon juice with olive oil, salt, and pepper.
- Add the veggies, herbs, and the oil mix to bulgur and mix. Serve right away or keep in a fridge for up to 2 days.
The Whole Wheat Flatbread Recipe
1 cup water
1 – 1 3/4 cups whole wheat flour
pinch of salt (we use the pink Himalayan salt)
Optional: 1 tsp of ground coriander and cumin mix, and 2 tbsp of vegetable oil (we like using avocado oil)
In the stand mixer (we have been using this one for many years, and it works great for us) mix 1 cup of water and 1 1/2 cup of whole wheat flour. The mixture should be soft to touch and just a bit sticky, as the regular bread dough.
Set the dough aside for about 10 – 15 minutes.
Divide the dough into 2 parts.
Turn on the heat under your pan to high.
On the clean table spread half of the leftover flour and roll out each part of the dough to the diameter of your frying pan. Cook the flatbread for 1 – 2 minutes on each side. Make sure to not burn it.
Please note: bulgur is made of wheat.
Therefore, this is not a gluten-free salad. For a gluten-free option, you can substitute quinoa for bulgur. That will add even more protein to the dish 🙂
What do you think? Are you going to try it?
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