Tabboule Recipe

Hydrate bulgur

Place 1 cup fine bulgur in a medium bowl. Pour 1 cup boiling water over the bulgur, cover tightly with a lid or plate, and let sit 15–20 minutes until the grains are tender but not mushy and the water is absorbed. If using instant bulgur, simply cover with hot water and let sit 10 minutes. Fluff with a fork and squeeze lightly in a cheesecloth or clean towel to remove any excess moisture if it seems wet.

Transfer the fluffed, drained bulgur to a large mixing bowl to cool slightly while you prepare the herbs and vegetables.

Prep herbs

Wash parsley and mint thoroughly. Dry well (salting and dressing will be diluted by water on leaves). Remove thick parsley stems and roughly stack leaves; very finely chop to yield about 3 cups packed parsley and 1 cup mint. The pieces should be small so they mix evenly with bulgur.

Prep vegetables

Core and seed tomatoes (remove watery seeds and pulp) then cut into a very small dice. If using cucumber, peel (if desired), halve lengthwise, scoop out seeds, and dice small. Thinly slice green onions crosswise, using the white and pale green parts. Place tomatoes, cucumber and scallions into the bowl with the cooled bulgur.

Add the chopped parsley and mint to the bulgur and vegetables. Toss gently to combine so herbs begin to wilt slightly into the warm grain.

Mix dressing

In a separate small bowl or jar, combine 1 cup fresh lemon juice with 1/2 cup extra-virgin olive oil, 1 1/2 tsp salt, 1/2 tsp black pepper, 1/4 tsp ground allspice and 1/4 tsp paprika if using. Whisk or shake vigorously until emulsified.

Dress the salad

Pour the dressing over the bulgur-herb mixture. Using a large spoon, toss thoroughly to coat every component. Taste and adjust seasoning—add more salt or lemon juice to brighten if needed. Tabbouleh should taste lemony and bright, with the parsley and mint well distributed.

If the salad tastes dry, add up to 1–2 tablespoons additional olive oil or 1–2 teaspoons water. For best flavor, cover and refrigerate at least 30 minutes to allow flavors to meld (overnight is fine).

Before serving, give the tabbouleh a final toss and adjust seasoning. Spoon into a serving bowl or mound on a platter.

Serve chilled or at cool room temperature with romaine or butter lettuce leaves for scooping. Garnish with extra parsley sprigs if desired.