Armenian Tabbouleh Recipe
Looking for a fresh and flavorful side dish that's packed with Mediterranean-inspired goodness? Look no further than Armenian Tabbouleh! This delicious salad features a rainbow of colorful veggies, fragrant herbs, and zesty lemon juice, all tossed together with chewy bulgur wheat.
Servings 16
Ingredients
- 1 cup Fine Bulgar Wheat #1
- 1.5 cups Boiling Water
- 1/2 Red Onion diced small
- 1 Seedless Cucumber diced small
- 3 large Tomatoes seeds removed, diced small
- 2 bunches Flat Leaf Parsley finely minced
- 1 bunch Fresh Mint finely minced
- 1/4 cup Fresh Lemon Juice
- 1/4 cup Olive Oil
- 1 tsp Salt
- 1 tsp. Aleppo Pepper optional- adds a little spiciness
Instructions
- Begin by adding the boiling water and the bulgar wheat together in a heat safe bowl. Stir the water in so that it absorbs fully into the bulgar and let it sit while you prepare the remainder of the salad.
- Finely dice and chop the red onion, cucumber (any seeds or flesh removed), and the tomatoes (any seeds removed) and set them aside in a large mixing bowl.
- Rinse and clean the fresh parsley and mint. While it is time consuming, I recommend removing the leaves of the parsley and mint from each stem for the best results.
- Once the fresh herbs have been removed from the stems, clump them into a pile and finely mince them then add to the larger mixing bowl with the diced vegetables.
- Pour in the bulgar wheat and then add in the lemon juice, olive oil, salt and Aleppo pepper. Stir to combine (be sure to taste test and adjust the salt if needed).
- Serve immediately as a side salad, with pita chips or flat bread, and your favorite protein if desired.
Notes
Store covered or in an airtight container for 3-4 days in the fridge. This salad will continue to develop flavor and get better over time!