Tabbouleh Recipe

Soak bulgur

Place 1/2 cup fine or medium bulgur in a small bowl. Pour 3/4 cup just-boiled water over the bulgur, stir, cover and let sit 15–20 minutes until tender and most water is absorbed. If any liquid remains, drain through a fine mesh sieve and press gently to remove excess; spread on a plate to cool slightly.

While bulgur soaks, remove thick stems from parsley. Finely chop parsley leaves and tender stems until you have 4 packed cups (use a sharp knife; pulse briefly in a food processor on low if preferred, but avoid pureeing).

Trim and thinly slice green onions, using both white and green parts. Finely chop mint leaves. Seed (cut out core) and finely dice tomatoes so they release minimal excess juice. If using cucumber, peel (optional), seed and finely dice to match tomato size.

Place chopped parsley, sliced green onions, mint, diced tomatoes and optional cucumber in a large mixing bowl and toss to combine.

In a small bowl or jar combine 1/2 cup fresh lemon juice, 1/4 cup extra-virgin olive oil, 1 1/2 teaspoons salt and 1/2 teaspoon freshly ground black pepper. Whisk or shake vigorously until emulsified.

Fluff the soaked and drained bulgur with a fork, then add it to the bowl with the herbs and vegetables. Pour the dressing over the mixture.

Toss everything gently but thoroughly so the dressing coats the parsley and bulgur evenly. Taste and adjust seasoning: add up to 1/2 teaspoon more salt or more lemon juice to brighten if needed.

Let the salad rest at room temperature for 15–20 minutes to allow flavors to meld before serving. If preparing ahead, refrigerate and bring to room temperature 20 minutes before serving.

Spoon tabbouleh into a bowl or onto lettuce leaves if using. Garnish with pomegranate seeds if desired. Serve chilled or at cool room temperature.