Tabbouleh Recipe

Soak bulgur

Place 1 cup fine bulgur in a medium bowl. Pour 1 to 1 1/4 cups boiling water over the bulgur (just enough to cover). Cover the bowl and let sit 15–20 minutes, or until tender and fluffy. If any liquid remains, drain off excess using a fine-mesh sieve and press gently to remove moisture. Fluff with a fork and let cool to room temperature.

While bulgur is soaking, core and seed the tomatoes, then finely dice so they release less liquid into the salad. Place diced tomatoes in a sieve set over a bowl for 5–10 minutes to drain some juice (reserve juice if you want to add back to taste).

Rinse parsley and mint well, shake off excess water and pat dry. Remove large stems and finely chop the leaves. Measure 4 cups packed parsley and 1 cup packed mint after chopping. Place in a very large mixing bowl.

Trim roots and any wilted tops from the scallions. Slice thinly on a bias, using both white and tender green parts. Add to the bowl with herbs. If using cucumber, peel (if desired), remove seeds and small-dice; add to the bowl.

Add the cooled, fluffed bulgur to the herb and vegetable mixture. Toss gently to combine so ingredients distribute evenly.

In a small bowl or jar, whisk together 1/2 cup freshly squeezed lemon juice, 1/4 cup extra-virgin olive oil, 1 1/2 tsp sea salt and 1/2 tsp freshly ground black pepper until emulsified. Taste and adjust: tabbouleh should be bright and lemon-forward — add up to 2 tbsp more lemon juice or 1–2 tsp more oil depending on acidity and personal preference.

Pour about two-thirds of the dressing over the salad and toss thoroughly to coat. Add the remaining dressing gradually while tasting until the balance is bright and lemony but not overly wet. If the tomatoes released a lot of juice and the salad is too wet, drain some liquid before adding more dressing.

Taste and adjust seasoning with additional salt, pepper or lemon juice as needed.

Let the tabbouleh rest in the refrigerator for at least 30 minutes to allow flavors to meld. Bring back to cool-room temperature before serving if chilled too long. Give a final toss just before plating.

Serve the tabbouleh chilled or at room temperature, spooned onto lettuce leaves for wraps or in a bowl as a salad. Makes a great side for grilled meats, falafel or mezze spreads.