Tabboulé Recipe

Prepare bulgur

Place 1 cup fine bulgur in a medium bowl. Pour 1 cup boiling water over the bulgur, stir once to combine, cover and let sit 15–20 minutes until the grains are tender but not mushy and water is absorbed. If any excess water remains, drain off; fluff with a fork and let cool to room temperature.

Chop herbs and vegetables

While the bulgur soaks, finely chop the parsley (removing thick stems as needed) until it measures about 4 packed cups. Finely chop 1 cup mint leaves. Dice 2 cups tomato flesh, removing seeds and excess juice to avoid watering down the salad. Finely dice 1/2 cup red onion or scallions and, if using, 1/2 cup seeded cucumber. Place chopped vegetables and herbs in a large mixing bowl.

Combine bulgur with herbs

Add the cooled, fluffed bulgur to the bowl with the chopped parsley, mint and vegetables. Toss gently to distribute evenly.

Make dressing and season

In a small bowl or jar whisk together 1/4 cup fresh lemon juice, 1/4 cup extra-virgin olive oil, 1 tsp fine sea salt, 1/2 tsp black pepper and, if using, 1/8 tsp ground allspice or cinnamon. Taste and adjust seasoning—tabboulé should be bright and lemony with a noticeable herb presence. Add more lemon or salt if needed.

Dress and rest

Pour the dressing over the bulgur-herb mixture. Toss thoroughly until evenly coated. Taste and adjust salt, pepper or lemon. For best flavor, cover and refrigerate at least 30 minutes (or up to 4 hours) to allow flavors to marry. Before serving, give a final toss and, if needed, adjust seasoning again.

Serve

Serve chilled or at cool room temperature as part of mezze with pita, lettuce leaves or alongside grilled meats. Keeps well refrigerated in a sealed container for 2–3 days; herbs will darken over time so best eaten within 24–48 hours.