Tabbouli Recipe

Soak bulgur

Place the fine bulgur in a small bowl and cover with cold water by about 1/2 inch (bulgur should soften but not be soupy). Let soak 10–15 minutes until tender. Drain thoroughly in a fine-mesh sieve, pressing with the back of a spoon to remove excess water. Transfer to a bowl to cool.

Chop parsley

Wash parsley well and dry thoroughly (use a salad spinner or pat dry). Remove thick stems. Finely chop the leaves and tender stems until you have very small, even pieces. Measure 4 packed cups after chopping.

Chop mint and green onions

Stack mint leaves, roll and finely chiffonade or chop to yield about 1 cup. Thinly slice green onions (both white and green parts) into small rings.

Dice tomatoes and cucumber

Core and finely dice the tomatoes into small pieces so they integrate with the chopped herbs. If using cucumber, peel or halve and remove seeds, then finely dice. Place diced vegetables in a bowl and gently press with a spoon to release excess juice; discard excess liquid.

In a small bowl or jar, whisk together fresh lemon juice, olive oil, sea salt, and black pepper until emulsified. Taste and adjust seasoning — tabbouli should be bright and lemony with noticeable salt.

In a large mixing bowl, combine the drained bulgur, chopped parsley, chopped mint, green onions, and the drained diced tomatoes (and cucumber if using). Toss gently to combine.

Pour the dressing over the herb and vegetable mixture. Toss thoroughly so the dressing coats everything and the parsley wilts slightly. Let the salad rest at room temperature for 15–30 minutes to allow flavors to meld; toss once or twice while resting.

Taste and adjust salt, lemon, or oil as needed. If desired, sprinkle sumac over the top for a tangy finish. Serve chilled or at room temperature, spooned into lettuce leaves as cups or served in a bowl as a salad.