Tabbouleh Recipe

Soak the bulgur

Measure 3/4 cup fine bulgur into a medium heatproof bowl. Pour 3/4 to 1 cup boiling water over the bulgur to just cover it, stir once, then cover the bowl and let sit 10–15 minutes until the grains are tender but not mushy. If any water remains, drain off excess in a fine sieve and press gently to remove liquid. Fluff with a fork and let cool to room temperature.

Prepare herbs and vegetables

While bulgur soaks, wash and thoroughly dry the parsley and mint (use a salad spinner or pat dry). Remove and discard thick parsley stems; finely chop the leaves and tender stems until you have about 3 cups packed parsley. Finely chop the mint to yield 1/2 cup. Core and finely dice tomatoes (remove excess seeds/pulp if very watery) to yield about 2 cups. Thinly slice scallions (white and light green parts) to equal about 4 tablespoons. If using red onion, mince 2 tablespoons very fine. Place chopped ingredients in a large mixing bowl.

Make dressing

In a small bowl or measuring cup, whisk together 3/4 cup fresh lemon juice, 1/2 cup extra-virgin olive oil, 1 1/2 teaspoons fine sea salt, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon ground allspice or sumac (if using). Taste and adjust: it should be bright and lemony — add a pinch more salt or a splash more olive oil if desired.

Combine salad

Add the cooled, fluffed bulgur to the bowl with chopped parsley, mint, tomatoes, and onions. Pour the dressing over the salad. Using a large spoon, toss thoroughly so the herbs are evenly coated and the bulgur is distributed. Press and toss lightly to help flavors meld.

Rest and adjust seasoning

Let the tabbouleh sit at room temperature for 20–30 minutes to allow the bulgur to absorb dressing and flavors. Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed.

Serve

Serve chilled or at room temperature. Traditionally served very herb-forward (more parsley than bulgur) alongside lettuce leaves, pita, grilled vegetables, or as part of a mezze. Leftovers keep well refrigerated for up to 2 days; the salad will continue to absorb dressing and soften over time.