How to Make Homemade Tabbouleh | KitchenAid (2024)

FAQs

What are the main ingredients of tabbouleh? ›

Tabbouleh is basically parsley salad. There's technically no lettuce in it. It's a salad made up of parsley, tomatoes, bulgur wheat, and green onions – all finely chopped and tossed with olive oil and lemon juice!

Wash and dry all the herbs well to prevent excess moisture from getting into the salad. A salad spinner is your best bet for this.

By lightly salting the vegetables in a colander, you can extract some of the water and get more concentrated veggie flavours in the tabbouleh. Why is my tabbouleh bitter? The most likely sources of bitterness in a tabbouleh are parsley and olive oil. The parsley should be finely chopped to avoid bitter flavours.

Letting tabouli sit for a day in the refrigerator may even help the flavors mingle. Because of its ingredients, tabouli will last in the refrigerator for up to four days, so make sure you eat it before then.

It's great for your digestive health and skin. Some versions of tabbouleh tend to be heavier on the bulgar wheat, whereas traditionally the parsley is the main feature.

While the classic tabbouleh recipe includes bulgur wheat, alternative versions can be made without it, using substitutes like quinoa, couscous, or even omitting the grain entirely. These variations allow for dietary restrictions or personal preferences while still maintaining the essence of the dish.

Sweetness: From sugar, honey, fruits or otherwise, sweetness will counteract bitter and sour flavours. It can also be used to cut down the heat of a particularly spicy meal. Saltiness: Salt plays two very important roles in flavouring a dish. Firstly, it balances against bitterness.

Tabbouleh is a healthy, vegetarian food that has no cholesterol, is low in fat, and high in fiber, vitamins, and much more. Plus, it makes great use of the backyard gardener's abundance of parsley, mint, tomatoes and cucumbers. This vegan dish can be made gluten-free by substituting quinoa for bulgur wheat.

Balance out bitterness with some fat.

Try using a cream sauce, milk, fatty cheese, olive oil, or similar fatty ingredients to help cover bitter tastes. This is a great trick to get kids to eat more bitter vegetables like broccoli, brussels sprouts, or cabbage.

Tabouli is a great side that I could eat every day. I love the textures from the bulgar wheat and chopped vegetables. The flavors are bold from the fresh herbs and lemony dressing. I find that tabouli is so versatile that I enjoy it along so many different mains like grilled chicken, steak, and shrimp.

What country is tabbouleh from? ›

Known for its Middle Eastern origin, Tabbouleh, also known as Tabouli, has recently gained popularity in Western culture. Tabbouleh is a healthy, vegetarian food that has no cholesterol, is low in fat, and high in fiber, vitamins, and much more.

Tabbouleh is not just a dish; it's a culinary journey through history and geography. Originating in the Levant, this simple salad made from bulgur, fresh herbs, tomatoes, and onions, dressed in olive oil and lemon juice, has traversed the world, adapting and evolving while maintaining its core identity.

Tabbouleh alongside grilled anything is such a delicious winner: kebabs, chops, steaks, chicken, even grilled vegetables—the smokey, charred flavor of anything grilled just loves the contrast of tabbouleh, which has all of the refreshing flavors of parsley and mint along with a lemony vinaigrette.

Tabbouleh is dressed in a simple combination of olive oil and lemon juice. You won't find garlic in every tabbouleh recipe, but I think that one clove makes this recipe extra delicious.