Tabbouleh Salad Recipe with Freekeh and Feta Recipe - Rachel Cooks® (2024)

FAQs

Why is tabouli so good? ›

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.

According to Wikipedia, tabbouleh is a salad of Arab origin and is "traditionally made of bulgur, tomato, and finely chopped parsley and mint, often including onion and garlic, seasoned with olive oil, lemon juice and salt."

Digestive Benefits: Tabouleh is packed with ingredients that promote digestion and gut health. Parsley, the star herb in this salad, is rich in vitamins, minerals, and fiber, aiding in digestion and supporting detoxification processes.

Tabbouleh Salad Benefits:

Tomatoes, in turn, are rich in many vitamins, which contribute to reducing the acidity of the blood, and works to control the rate of blood pressure, thus contributing to maintaining a healthy heart and also contributing to the prevention of some types of cancer.

The most likely sources of bitterness in a tabbouleh are parsley and olive oil. The parsley should be finely chopped to avoid bitter flavours.

If you have the time, let the salad rest for 15 minutes before serving to let the flavors mingle. Otherwise, you can serve it immediately or chill it for later. Tabbouleh will keep well in the refrigerator, covered, for up to 4 days.

Pre-salting the tomatoes and parsley removes excess liquid through osmosis, preventing the salad from becoming soupy later. Tomato water is re-infused into the salad by using it to soak the bulgur, enhancing the flavor. Soaking the bulgur in heated tomato water ensures it will soften, regardless of its grind size.

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.

Yes, this recipe is good for diabetics, heart and weight loss. A cup of freshly chopped parsley fulfils your days requirement of vitamin C and vitamin K and folate.

History. Edible herbs known as qaḍb formed an essential part of the Arab diet in the Middle Ages. Dishes like tabbouleh attest to their continued popularity in Middle Eastern cuisine today. Originally from the mountains of Lebanon and Syria, tabbouleh has become one of the most popular salads in the Middle East.

How are you supposed to eat Tabouli? ›

And, I've also eaten it as a simple side dish, just with a fork. I don't know if there's an etiquette specific for tabouli, but I've eaten it with a spoon, a fork and my fingers, but… The BEST way to eat it is with pita bread. Either scoop it like a dip, or spread it on the pita with your spoon.