Tabuleh Recipe

Soak bulgur

Place 3/4 cup fine bulgur in a medium bowl. Pour 1/2 cup boiling water over the bulgur, stir once, cover tightly with plastic wrap or a plate and let sit 15–20 minutes until the grains are tender and have absorbed the water. If any liquid remains, drain off excess using a fine sieve and press gently to remove extra moisture.

Fluff the soaked bulgur with a fork and break up any clumps so the grains are light and separate. Set aside to cool to near room temperature while you prepare the herbs and vegetables.

Wash the parsley and mint well. Spin or pat dry. Remove thick parsley stems; finely chop the leaves and tender stems until you measure about 4 cups packed for parsley and 1/2 cup chopped mint. Finely slice the green onions, including tender green tops.

Core and seed the tomatoes (press out seeds and juice into a sieve if very watery) then dice into small pieces. Peel and dice the cucumber small if using. Place tomatoes, cucumber and green onion in a bowl and lightly salt them (about 1/4 tsp) and let sit 5 minutes, then drain any free liquid so salad does not get soggy.

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 tsp fine sea salt, 1/2 tsp freshly ground black pepper and 1/4 tsp ground allspice (if using). Taste and adjust lemon, oil or salt — tabbouleh should be bright and lemony.

In a large mixing bowl combine the cooled bulgur, chopped parsley, chopped mint and drained tomato/cucumber/green onion mixture. Pour the dressing over the salad and toss thoroughly until everything is evenly coated. Taste and adjust seasoning with additional salt, pepper or lemon juice as needed.

For best flavor, refrigerate covered at least 30 minutes to allow flavors to meld. Before serving, give a final toss and if the salad seems dry, add a drizzle (1–2 tbsp) of olive oil and a squeeze of lemon.

Serve chilled or at room temperature. Traditionally served with lettuce leaves, pita, or as part of a mezze. Garnish with a few whole mint leaves or a sprinkle of extra chopped parsley if desired.