Rice Tabbouleh Salad

Name: Rice Tabbouleh Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: Rice for salads 1 ½ cup; Parsley 2 cups; Mint 17 tbsp; Red onions 1; Lemon juice 1; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Almonds 0.9 cup; Natural plain yogurt 0.67 cup

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Gluten Free
Vegetarian

Difficulty: Very easy
Prep time: 15 min
Cook time: 15 min
Serving: 4

PRESENTATION

This tabbouleh rice salad is like a mash-up of traditional Middle Eastern flavors with a bit of a modern twist. I mean, originally, tabbouleh's made with bulgur, but here, fluffy rice takes the stage. Really gives it a lighter, yet equally fresh vibe, you know? So here's the thing, the whole salad is tossed with this lemon citronette. Adds a zesty burst that really really wakes up the flavors. You'll find chopped tomatoes and cucumbers giving it a juicy crunch, sticking true to the OG recipe. Plus, to give it a creative flair, toasted almonds and a dollop of plain yogurt are added on top. And the texture? It's creamy and extra crunchy—which is awesome—complementing everything else beautifully.

When the heat's on, a Mediterranean rice salad like this is perfect. Cool, light, and bursting with herby flavors. This rice tabbouleh recipe hangs onto all those classic Middle Eastern bits: loads of parsley, fresh mint, and, oh yeah, plenty of lemon. And look, what makes it special is how flexible it is. Like, feel free to toss in extra veggies, swap out the nuts, or go for brown rice for an even more healthy rice salad option. The combo of yogurt and almonds? Really adds a little something extra, elevating it beyond just another parsley rice salad. The tangy lemon dressing keeps it lively—seriously good—even if you make it ahead and let it chill.

It's a hit at barbecues or as a light lunch on its own. No question. No matter how you serve it, this crisp and cool dish offers a Middle Eastern rice salad experience. It totally pays homage to the flavors while keeping things fresh and exciting. Perfect for summer days, this salad is a refreshing way to enjoy a taste of the Mediterranean that’s both nostalgic and new. For real.

INGREDIENTS

Rice 1 ½ cup (320 g) - for salads

Parsley 2 cups (100 g)

Mint 17 tbsp (50 g)

Red onions 1

For the citronette: Lemon juice 1; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

For garnish: Almonds 0.9 cup (100 g); Natural plain yogurt 0.67 cup (150 g)

Preparation

How to prepare Rice Tabbouleh Salad

To make the rice tabbouleh salad, bring a pot of water to a boil, then add salt and cook the rice for the time indicated on the package 1. Once cooked, drain the rice 2 and transfer it to a bowl 3. Allow to cool.

Meanwhile, prepare the citronette: squeeze the lemon juice into a small bowl, then add oil 4, salt, and pepper 5. Stir to emulsify 6.

Clean and dice the onion into a brunoise, which means very small cubes 7. Finely chop the parsley 8 and mint 9, which you have previously washed and dried.

Take the bowl with the rice and season with the citronette 10, then add the onion 11 and chopped parsley 12.

Also add the chopped mint 13 and mix everything well 14. Finally, toast the almonds in a non-stick pan over medium heat, being careful not to burn them 15.