Tabouli Salad Recipe

Name: Albaraka Mediterranean Market and Grills Tabouli Salad Recipe
Cook time: 50 min
Total time: 50 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 1 cups fine bulgur wheat; 1 cups hot water; 1 tsp fine sea salt; 4 cups flat-leaf parsley (packed, stems removed); 1 cups fresh mint leaves (optional); 5 each green onions (scallions), white and light-green parts; 2 cups ripe tomatoes, seeds removed and diced; 1 cups cucumber, peeled (optional) and diced; 0.5 cups fresh lemon juice; 0.25 cups extra-virgin olive oil; 0.5 tsp ground black pepper; 0 to taste additional salt (to taste)

Inspired by Albaraka Mediterranean Market and Grill

Time50m

Serves6

Tabouli salad is a refreshing Middle Eastern salad made with bulgur wheat, chopped parsley, green onions, tomatoes, cucumbers, and a lemon juice and olive oil dressing.

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Ingredients

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Grains & Base

1 cups fine bulgur wheat

1 cups hot water

1 tsp fine sea salt

Herbs & Vegetables

4 cups flat-leaf parsley (packed, stems removed)

1 cups fresh mint leaves (optional)

5 each green onions (scallions), white and light-green parts

2 cups ripe tomatoes, seeds removed and diced

1 cups cucumber, peeled (optional) and diced

Dressing & Seasoning

1/2 cups fresh lemon juice

1/4 cups extra-virgin olive oil

1/2 tsp ground black pepper

0 to taste additional salt (to taste)

Method

Grains & Base

Soak the bulgur

Place 1 cup fine bulgur in a medium bowl. Pour 1 cup hot (not boiling) water over the bulgur, add 1 tsp fine sea salt, stir once, cover with a plate or plastic wrap, and let sit until the water is fully absorbed and grains are tender, about 10–15 minutes. Fluff with a fork and set aside to cool to room temperature.

Herbs & Vegetables

Prepare parsley and mint

While the bulgur soaks, wash the parsley and mint thoroughly. Shake or spin dry. Remove and discard thick stems. Using a sharp knife, chop the parsley finely (think small, even pieces). You should end up with about 4 packed cups. Chop the mint leaves finely if using and set aside with the parsley.

Chop green onions

Trim root ends and any wilted tops from 5 green onions. Slice white and light-green parts thinly on a bias for a more delicate texture (about 1/8–1/4-inch slices).

Dice tomatoes and cucumber

Core and remove seeds from tomatoes (to avoid excess liquid). Dice tomatoes into small, uniform pieces (~1/4-inch). Peel (if desired) and dice 1 cup cucumber into similarly small pieces. Gently pat tomatoes and cucumber with paper towel if very wet to prevent watering down the salad.

Combine herbs and vegetables

In a large mixing bowl, add the cooled bulgur, chopped parsley, chopped mint, sliced green onions, diced tomatoes, and diced cucumber. Toss gently to combine so the ingredients are evenly distributed.

Dressing & Final Assembly

Make the dressing

In a small bowl or measuring cup, whisk together 1/2 cup fresh lemon juice and 1/4 cup extra-virgin olive oil until slightly emulsified. Add 1/2 tsp ground black pepper and taste; add additional salt a little at a time as needed (start with 1/4 tsp and adjust).

Dress the salad

Pour the dressing over the bulgur-herb-vegetable mixture. Using a large spoon or spatula, toss thoroughly but gently so the herbs are well coated and distributed. Taste and adjust seasoning with more salt, pepper, or lemon if desired.

Rest and serve

Let the tabouli rest for at least 15–20 minutes at room temperature to allow flavors to meld (if made ahead, refrigerate up to 2 hours; bring to room temperature before serving). Before serving, give it a final stir and adjust seasoning. Serve chilled or at room temperature as a side or light main.