At Naf, we make our own tabouli in-house from fresh ingredients every single day. But no matter where you enjoy it, tabouli’s a summertime stunner that’s simple, fresh, and brings a balanced, herby bite to so many dishes – like summer salads, hummus plates, and Naf bowls and pita sandwiches. Made with bulgur wheat, the parsley-packed tabouli can be whipped up at home with pantry staples and fresh produce like Roma tomatoes and white onion, making this one a quick and delicious win.
Follow our recipe below to enjoy our at-home version of tabouli!
- 2 cups curly parsley
- 1/2 cup fresh Roma tomato
- 2 TBL bulgur, cooked
- 1 TBL yellow onion
- 2 TBL lemon juice
- 1 TBL extra virgin olive oil
- 1 pinch salt
- Wash the parsley, removing the long stalks from the leaves. Shake to dry.
- Using one hand to bunch the parsley, slice it in 1/2″ strips. Rotate the strips 90 degrees, chopping them in half. Set aside.
- Wash the Roma tomatoes, then dice into 3/8″ inch pieces. Set aside.
- Mine the yellow onion. Set aside.
- In a mixing bowl, combine lemon juice, salt, and extra virgin olive oil and stir to fully incorporate.
- Add the parsley, onion, cooked bulgur, tomatoes, and salt to the bowl, and mix thoroughly until fully coated.
- To store, keep covered in the refrigerator, and remove from fridge 30 minutes before serving.
- 1 TBL bulgur wheat, dry
- 2 TBL hot water
- 1 pinch salt
- In a small saucepan, bring water to a boil, then remove from heat. Set aside.
- In a small heat-proof bowl, add dry bulgur.
- Pour the hot water over the bulgur, adding the salt. Stir to ensure the bulgur is coated in water.
- Cover the bowl with plastic wrap, and let soak for 17 minutes.
- After 17 minutes, remove the plastic wrap and fluff with a fork.
- Allow to cool completely before adding to the tabouli ingredients.