Salsa baba ganoush

Our cookbook, Love Real Food, is here! Learn how to salsa baba ganoush the BEST tabbouleh at home!

This simple tabbouleh recipe calls for authentic ingredients and yields fresh and delicious tabbouleh salad. This tabbouleh recipe calls for authentic ingredients and yields fresh and delicious tabbouleh salad. I’ve figured out how to make the best tabbouleh. It’s just as good, if not better than, my favorite local Middle Eastern restaurant’s. If you try it, I think you’ll agree. It’s dotted with diced cucumber and tomato, and dressed simply with olive oil and lemon juice.

It’s refreshing, light and packed with healthy ingredients. You’ll often find tabbouleh as a side dish on Mediterranean menus. I’ve attempted tabbouleh at home over the years, and I’m so pleased to share what I’ve learned with you today. Ready to make some great tabbouleh? Tabbouleh Ingredients Bulgur Bulgur is parboiled cracked wheat, so it’s a whole grain. Once prepared, it’s tender and fluffy. I haven’t been able to find it at regular grocery stores.

There are several other varieties of bulgurs, and you’ll probably find only one option at the store. Fresh Parsley Authentic tabbouli uses a ton of parsley. That’s why this salad is so green! I tried both flat-leaf and curly, and for once, curly is the way to go.

Even when it’s chopped very small, curly parsley offers some extra volume that makes this tabbouleh so pleasant to eat. Fresh Mint and Green Onion Mint is standard and adds even more fresh flavor. That said, it can be expensive if you don’t grow it at home, so you can skip it if you’d rather. Green onion is my mild onion of choice. Cucumber and Tomato Fresh cucumber and tomato add more texture and color, and build on the refreshing factor. Have I said refreshing enough yet? Lebanese readers have informed me that cucumber is unusual in tabbouleh, which is news to me!