Tabbouli Recipe

Soak bulgur

Place 3/4 cup fine or medium bulgur in a small bowl. Pour 1/2 cup hot (not boiling) water over the bulgur, stir once, cover and let sit 15–20 minutes until the grains are tender but not mushy. If the bulgur absorbs all water and feels hot, fluff with a fork and let cool to room temperature (about 5–10 minutes). If desired, add 1/4 cup ice to cool quickly and stop cooking, then drain any excess water.

Chop parsley and mint

While bulgur soaks, wash and thoroughly dry parsley and mint. Remove thick stems from parsley (and tough mint stems). Stack leaves, roll into a tight cylinder, and finely mince with a sharp knife until you have about 4 cups packed parsley and 1 cup packed mint. Aim for uniform, small pieces — not a paste.

Dice tomatoes and cucumber, slice scallions

Core and seed the tomatoes to remove excess juice, then finely dice so pieces are small and even (about 1/4-inch). If using cucumber, peel (optional), halve lengthwise, scoop out seeds and finely dice. Thinly slice 4 scallions on the bias, using both white and green portions. Place vegetables in a large mixing bowl and lightly salt them (a small pinch) to draw out excess moisture for 5 minutes, then drain any liquid.

In a small bowl or jar, whisk together 1/4 cup extra-virgin olive oil, 1/4 cup fresh lemon juice, 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and 1/8 teaspoon ground allspice or cinnamon (if using). Taste and adjust acidity or salt — tabbouleh should be bright and lemony.

Add the drained and cooled bulgur to the bowl with the diced tomatoes, cucumber and scallions. Add the finely chopped parsley and mint. Pour the dressing over the mixture.

Using two large spoons, toss gently but thoroughly to combine so dressing coats herbs and vegetables evenly. Taste and adjust seasoning with additional salt or lemon juice if needed. The finished salad should taste herb-forward with a lemony, olive-oil finish and only a small presence of bulgur.

For best flavor, let the tabbouleh rest 15–30 minutes at room temperature to allow flavors to meld before serving. Serve chilled or at room temperature. Garnish with extra mint sprigs or a drizzle of olive oil, if desired.