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Serve chilled or at room temperature for best flavor.
Tabbouleh pairs well with grilled meats, pita bread, or as part of a mezze platter.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Fresh lemon juice helps preserve the salad’s vibrancy.
Variations:
Substitute bulgur with quinoa or couscous for a gluten-free option.
Add finely chopped bell peppers or radishes for extra crunch.
Use kale or spinach alongside parsley for a nutrient boost.
Incorporate pomegranate seeds for a sweet and tangy contrast.
FAQ:
Q: Can I make tabbouleh without bulgur?
A: Yes, you can use quinoa or even finely chopped cauliflower as a low-carb alternative.
Q: How do I keep parsley fresh and bright in the salad?
A: Use fresh, vibrant parsley and chop it finely. Adding lemon juice right before serving helps maintain its color and freshness.
Q: Is tabbouleh vegan and gluten-free?
A: Traditionally, tabbouleh is vegan. It contains gluten because of bulgur wheat but can be adapted to gluten-free by substituting bulgur with quinoa.
Q: Can I prepare tabbouleh in advance?
A: Yes, but it’s best to add the dressing just before serving to keep the herbs fresh and prevent wilting.
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