Traditional Tabbouleh with Cilantro
4 servings
45 minutes
Tabbouleh is a refreshing and light salad from the Middle East that has become popular worldwide. In its classic version, it is made with parsley, but using cilantro adds a vibrant spicy note to the dish. Bulgur, the base of the salad, absorbs the aromas of fresh herbs, lemon juice, and olive oil, creating a rich and balanced flavor. Sweet tomatoes add juiciness while green onions provide zest. It’s an ideal dish for a summer lunch or vegetarian table. Tabbouleh can be served with pita or falafel for a complete and nutritious meal. Its lightness and freshness make it a great side dish for meat and fish dishes, while its vibrant taste and aroma of herbs make it indispensable in summer menus.
1
Boil the bulgur according to the package instructions. Turn off the heat and cover to let the bulgur absorb all the moisture.
- Bulgur: 125 g
2
Chop the tomatoes, preferably cherry (not watery), finely.
- Tomatoes: 4 pieces
3
Chop the greens as finely as possible. Use only mint leaves. Stems of cilantro without roots can also be used.
- Spring onion: 4 stems
- Fresh mint: 10 stems
- Cilantro: 1 bunch
4
Mix cooked bulgur, tomatoes, and chopped greens in a salad bowl.
- Bulgur: 125 g
- Tomatoes: 4 pieces
- Spring onion: 4 stems
- Fresh mint: 10 stems
- Cilantro: 1 bunch
5
For the sauce, whisk the juice of 1 lemon with olive oil and pour this mixture over the tabbouleh.
- Lemon: 1 piece
- Olive oil: 50 ml
6
Let it sit for 10–30 minutes. Add salt and pepper to taste.
- Salt: to taste
- Ground black pepper: to taste
7
Serve with pita and/or falafel.
