Tabouli Recipe

Soak bulgur

Place the 2 cups of fine cracked bulgur in a large heatproof bowl. Pour 2 cups of boiling water over the bulgur, stir quickly to combine, then cover tightly with plastic wrap or a lid. Let sit 20–30 minutes until the bulgur is tender and has absorbed the water.

Drain and fluff: If any excess water remains after resting, drain off carefully using a fine-mesh sieve. Press gently to remove extra moisture. Fluff the bulgur with a fork and transfer to a very large mixing bowl to cool to near room temperature (10–15 minutes).

Chop parsley and mint: Remove thick parsley stems and use mainly leaves and tender stems. Stack and roll mint leaves and finely chop. Aim for fine, even chopping so herbs distribute throughout the salad.

Dice vegetables: Core and gently seed the tomatoes (squeeze seeds/pulp into a sieve to remove excess liquid), then dice into small 1/4–1/2 inch pieces. Peel and seed cucumbers if needed and dice to match tomato size. Thinly slice green onions (both white and green parts).

Combine: Add the chopped parsley, mint, tomatoes, cucumber, and green onions to the cooled bulgur in the large bowl and toss gently to combine.

Make dressing: In a small bowl or measuring cup, whisk together 0.75 cup extra-virgin olive oil, 0.75 cup fresh lemon juice, and 2 teaspoons kosher salt until emulsified.

Dress salad: Pour the dressing over the bulgur-herb mixture. Using two large spoons, toss thoroughly until herbs and vegetables are evenly coated and distributed. Taste and adjust seasoning: add up to 1 teaspoon black pepper and 1/2 teaspoon ground allspice if using. Add additional salt or lemon juice to taste.

Marinate briefly: Cover and refrigerate at least 30 minutes (1–2 hours preferred) to allow flavors to meld. Tabouli improves as it rests; stir again just before serving and check seasoning.

Transfer to serving pans: For group office package, portion tabouli into shallow hotel pans or large serving bowls. Smooth the top and sprinkle 1 tablespoon sumac over the surface if desired for color and tang.

Finish: Provide lemon wedges for individual squeezing. Keep chilled and covered until service. For best texture, consume within 24–36 hours; keep refrigerated.