Tabbouli Recipe

Hydrate bulgur

Place 1 cup fine bulgur in a heatproof bowl. Stir in 1 tsp fine sea salt. Pour 1 cup boiling water over the bulgur, cover tightly with a lid or plate, and let sit 15–20 minutes until tender and water is absorbed.

After the bulgur has absorbed the water, fluff it with a fork and press gently in a sieve or between paper towels to remove any excess moisture. Spread the bulgur on a plate to cool to near room temperature (about 10 minutes).

Prepare herbs and vegetables

While the bulgur is resting, finely chop the parsley and mint (removing thick stems). Core and seed the tomatoes, then finely dice. If using cucumber, halve lengthwise, scoop out seeds and dice finely. Finely mince the green onions or red onion. Aim for small, even pieces so the salad has a uniform texture.

Place chopped parsley and mint in a large mixing bowl. Add the diced tomatoes, cucumber (if using), and minced onion. Mix gently to combine.

Add the cooled, well-drained bulgur to the bowl with the herbs and vegetables and toss gently to distribute evenly.

Make dressing

In a small bowl or jar, whisk together 1/3 cup extra-virgin olive oil, 1/2 cup fresh lemon juice, 1/2 tsp ground black pepper, and 1/4 tsp ground allspice (if using). Taste and add additional salt as needed (start with 1/4 tsp and adjust).

Pour the dressing over the salad and toss thoroughly so the herbs and bulgur are evenly coated. Taste and adjust lemon, oil, salt and pepper to preference. The salad should be bright and lemony with a noticeable but balanced oil coating.

For best flavor, chill the tabbouli for at least 30 minutes to let flavors meld. Stir again before serving and adjust seasoning if necessary.

Serve chilled or at room temperature. Garnish with whole parsley sprigs or a few mint leaves if desired.