Fresh, light, herbaceous and bright,tabbouleh is one of my favorite salads. Whether you enjoy tabbouleh as a light lunch or serve it as a side with grilled chicken kabobs there’s a reason tabbouleh is loved throughout the Mediterannean. Salty and citrusy, preserved lemons bring another layer of depth and dimension to tabbouleh that I absolutely love. This tabbouleh with preserved lemon is healthy, full of fresh herbs and veggies and is a great make ahead option for a cookout or picnic.
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Tabbouleh is a herb and bulgur salad that originated in Lebanon and is a staple of Lebanese cuisine but is now popular through the Middle East and beyond. Growing up I was a bit of a picky eater and my family was very much a meat and potato kind of family but luckily for me the small Pennsylvania town I grew up in was quite diverse with a vibrant Lebanese community. In the kitchens of my Lebanese friends’ parents I got exposed to flavors beyond pot roast and casseroles. From tabbouleh to kefta to Lebanese Spinach Pies and Turkish kofte meatballs, there’s a fairly good chance I had the first taste of these dishes from my friend Cossette’s Kitchen’s parents. Today I am very much an equal opportunity eater and tabbouleh is in regular rotation at my house.
While making a recent batch of tabbouleh I had all the usual ingredients out; tons of fresh parsley and mint, bulgur wheat, along with tomatoes and cucumber but before I started making this salad I decided to add in a little something extra.
Preserved lemon.
Preserved lemons are lemons (peel and all) that have packed in salt (sometimes with additional lemon juice) in order to store them long beyond the growing season. This results in a more mellow citrusy flavor and salty kick that adds a little something extra to any dish. Preserved lemons originated in Morocco ( I love their addition to tagines in Marrakech) but are popular throughout the Arab world.
How to Make Tabbouleh
There are as many variations of tabbouleh as there are cooks that make it. First start off by preparing the bulgur, either by stovetop or letting it soak covered. It’s during this step that I like to add the preserved lemon and a bit of the brine as it will allow the bulgur to soak up a bit more flavor. Once the bulgur is cooked and cooled and in a bunch of fresh parsley and mint ( Some recipes are more herb forward while others are grain focused. I like a pretty even balance between the two), tomatoes and cucumber. Whip up a smoky lemon vinaigrette and toss to make sure every bit of the salad gets a hit of dressing.
If you make this Tabbouleh with Preserved Lemon please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Youtube, Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please tag me on Instagram, I’d love to see what you guys are making!
Tabbouleh with Preserved Lemon
Ingredients
- 1 cup water
- 1 cup bulgur
- 1 preserved lemon, chopped
- 2 tbsp preserved lemon brine
- 2 cups flat leaf parsley, finely chopped
- 1/4 cup mint, finely chopped
- 2 cups cherry tomatoes, quartered
- 1 cup English cucumber, chopped
- 3 tbsp fresh lemon juice
- 3 tbsp olive oil
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Bring water to a boil and stir in bulgur, preserved lemon and brine. Remove from heat and let bulgur soak for 1 hour until liquid is absorbed.
- In a large bowl combine bulgur, parsley, mint, tomatoes and cucumber.
- In a small bowl whisk together lemon juice, olive oil, cumin salt and pepper.
- Add dressing to bulgur mix and stir to combine. Chill for at least 1 hour.
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Lillie says
Tabbouleh (which I find VERY difficult to spell, despite being an English teacher) is THE taste of summer to me. Such a perfect family meal!