Tabbouleh Recipe

Soak bulgur

Place 3/4 cup fine bulgur in a small bowl. Pour 3 tablespoons of hot (not boiling) water over the bulgur, stir, cover and let sit for 10–12 minutes until tender but not mushy. If any excess water remains, drain off; fluff with a fork and squeeze gently in a clean towel or between your hands to remove extra moisture. Let cool to room temperature.

Prepare herbs

Wash parsley and mint thoroughly. Dry completely in a salad spinner or with paper towels to avoid diluting the salad. Remove thick parsley stems and finely chop the leaves and tender stems. Finely chop the mint. Pack the chopped parsley into a measuring cup to confirm ~3 cups; if slightly over, trim a little.

Dice vegetables

Core and very finely dice the tomatoes (small dice keeps salad from becoming watery). If tomatoes are especially juicy, scoop out seeds before dicing. Peel, seed if needed, and small dice the cucumber. Thinly slice the white and pale-green parts of 4 scallions. Combine tomatoes, cucumber and scallions in a large mixing bowl.

Combine herbs and veg

Add the cooled, squeezed bulgur to the bowl with the vegetables. Add the chopped parsley and mint. Toss gently to combine so herbs and veg are evenly distributed.

Make dressing

In a small bowl or jar, whisk together 1/2 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.

Dress salad

Pour the dressing over the herb and vegetable mixture. Using a large spoon or salad tongs, toss vigorously for about 1 minute so the parsley softens and absorbs the lemon-olive oil mixture. Taste and adjust seasoning: add up to 1/4 teaspoon more salt or a squeeze more lemon if desired.

Rest

Let the tabbouleh rest at room temperature for 15–20 minutes to allow flavors to meld. If making ahead, refrigerate up to 2 hours; bring back to room temperature before serving for best flavor and texture.

Serve tabbouleh spooned into lettuce cups or on a platter. Sprinkle pomegranate seeds over the top for color and a sweet-tart pop, if using.