Here’s our version. It’s a cinch to make!
How To Make the Best Tabbouleh
The thing that requires the most work actually is just the chopping up of the parsley. Don’t skimp on the olive oil. The salad needs it or it will be dry. Feel free to add some chopped cucumber, or even chile for a little heat. A good winter-time substitute for the fresh tomatoes is some canned roasted red peppers, or sun-dried tomatoes. Serve with hummus and some pita bread. For a more traditional Lebanese version, check out this recipe for Tabouli.
How To Serve and Store
Tabbouleh is fantastic served with hummus and/or pita, but there’s no wrong way to serve it. It can be a main dish or a side dish. Refrigerated in a tightly covered container, tabbouleh lasts for 3 to 5 days. It will get watery after a day or two as the salt draws moisture out of the vegetables. For the best flavor, allow it to come to room temperature before eating.
More Fresh and Easy Grain Salads to Try!
Farro Salad WIth Green Beans, Corn, and Cherry Tomatoes Wild Rice Salad Autumn Tabbouleh With Cauliflower, Carrots, and Golden Beets Cucumber Mint Quinoa Salad Jeweled Rice Salad
