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Tabbouleh with Preserved Lemon

Tabbouleh with Preserved Lemon

Light, fresh and loaded with herbs and vegetables this tabbouleh with preserved lemon is healthy and delicious. Learn how to make authentic Lebanese tabbouleh at home.
5 from 1 vote
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Prep Time 1 hour 10 minutes
Cook Time 1 hour
Total Time 2 hours 10 minutes
Course Side Dish
Cuisine Isreali, Lebanese, Mediterranean
Servings 6

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.
Keyword bulgur, parsley, vegan, vegetarian
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