Tabouleh Recipe

Soak the bulgur

Place 3 tablespoons fine bulgur in a small bowl. Pour 6 tablespoons boiling water over it, stir, cover, and let sit for 10–12 minutes until the grains have softened but are not mushy. If excess water remains, drain or squeeze gently in a fine-mesh sieve and fluff with a fork.

Prepare herbs and vegetables

While the bulgur soaks, wash and thoroughly dry the parsley and mint. Remove thick stems and finely chop the leaves; measure 4 cups chopped parsley and 1 cup chopped mint. Core and seed the tomatoes, then finely dice to yield about 2 cups. If using cucumber, peel, remove seeds, and finely dice 1/2 cup. Thinly slice 4 scallions (white and light-green parts). Place all prepared herbs and vegetables into a large mixing bowl.

Combine bulgur with herbs and vegetables

Add the soaked and drained bulgur to the bowl with the parsley, mint, tomatoes, cucumber (if using), and scallions. Gently toss to combine so the bulgur is evenly distributed among the herbs and vegetables.

In a small bowl or measuring cup, whisk together 1/4 cup fresh lemon juice, 1/4 cup extra-virgin olive oil, 1 teaspoon fine sea salt, and 1/2 teaspoon freshly ground black pepper until emulsified. Taste and adjust seasoning — tabouleh should be bright and lemony; add more lemon or salt to your preference.

Pour the dressing over the salad ingredients. Using two large spoons or your hands, toss thoroughly but gently so the herbs are coated and the flavors meld. Allow the tabouleh to rest for at least 10 minutes at room temperature (or up to 1 hour refrigerated) so the parsley softens and absorbs the dressing. Taste again and adjust salt, pepper, or lemon if needed before serving.

Warm or lightly toast 4 pita breads. Serve the tabouleh chilled or at room temperature with warmed pita and optional lettuce leaves for scooping. Offer extra lemon wedges and olive oil at the table if desired.