Tabbouleh Recipe

Tabbouleh Salad

1. 1

   Prepare the bulgur

   Place 1/2 cup fine bulgur in a small heatproof bowl. Pour 3/4 cup boiling water over the bulgur, stir once to combine, cover tightly and let sit 12–15 minutes until the grains are tender but not mushy. If the bulgur appears too firm, add up to 2 tablespoons (30 ml) more boiling water, cover and let sit additional 3–5 minutes. If using coarser bulgur, increase soaking time or use hot water until tender. After resting, fluff with a fork and optionally drain any excess liquid; for a lighter texture, you can rinse briefly with 1/4 cup cold water and drain in a fine mesh sieve, then press gently to remove excess water.

2. 2

   Chop herbs finely

   While the bulgur soaks, remove thick parsley stems: trim root ends and discard any coarse stems, then stack and roll leaves and tender stems and chop very finely using a sharp knife until you have about 2 cups packed. Finely chop 1/2 cup packed fresh mint leaves. Aim for uniform, small pieces so the herbs distribute evenly and the salad is bright and herb-forward.

3. 3

   Dice vegetables

   Core and seed the 2 medium tomatoes, then dice into small 1/4-inch pieces. If tomatoes are very juicy, seed them over a bowl to catch juices and then pat lightly with paper towel. Peel (optional) and halve the 1/2 cucumber lengthwise, scoop seeds if large, then finely dice to match tomato size. Trim and thinly slice 3 green onions (white and green parts) into fine rounds. Place diced vegetables in a bowl and lightly salt (a pinch) and let sit 5 minutes, then drain any excess juices to prevent the salad from becoming watery.

4. 4

   Make dressing

   In a small bowl or measuring cup combine 4 tablespoons fresh lemon juice, 4 tablespoons extra-virgin olive oil, 1 teaspoon fine sea salt, 1/4 teaspoon freshly ground black pepper and 1/8 teaspoon ground allspice or cinnamon (if using). Whisk energetically until emulsified and taste; adjust salt or lemon to preference. The dressing should be bright and tangy to balance the herbs.

5. 5

   Combine salad

   Transfer the fluffed (and drained, if applicable) bulgur to a large mixing bowl. Add the finely chopped parsley and mint, diced tomatoes, cucumber, and sliced green onions. Pour the dressing over the mixture. Toss gently but thoroughly with a large spoon or salad tongs until all ingredients are evenly coated.

6. 6

   Rest and adjust seasoning

   Allow the tabbouleh to rest at room temperature for 15–20 minutes to let flavors marry; the bulgur will absorb some dressing and soften. Taste and adjust seasoning with additional salt, pepper, lemon juice, or olive oil as needed. If the salad seems dry, add 1–2 teaspoons more olive oil or a squeeze more lemon.

7. 7

   Serve

   Serve chilled or at cool room temperature. Garnish optionally with a few whole mint leaves or lemon wedges. Tabbouleh pairs well with lettuce leaves for wrapping, grilled meats, or as part of a mezze spread. Leftovers keep covered in the refrigerator 1–2 days; herbs will darken over time but flavor remains good.