Taboula Recipe

Bloom the bulgur

Place 1 cup fine bulgur in a medium mixing bowl. Sprinkle 1/4 tsp salt (optional) over the bulgur. Pour 1 1/4 cups boiling water over the bulgur, stir once to moisten, cover tightly with a plate or plastic wrap and let sit 15–20 minutes until the bulgur is tender and has absorbed the water.

After resting, fluff the bulgur with a fork to separate grains. If it seems too wet, press gently in a sieve or spread on a tray and pat with paper towels to remove excess moisture. Allow bulgur to cool to near room temperature while you prepare vegetables and herbs.

Chop the parsley and mint

Wash parsley and mint thoroughly. Remove large stems and finely chop the leaves and tender stems until you have about 4 cups packed parsley and 1/2 cup mint. Aim for a very fine uniform chop so the herbs meld with the bulgur.

Prepare tomatoes and cucumber

Core and halve the tomatoes, scoop out seeds and watery pulp, then finely dice the flesh to yield about 2 cups. If using cucumber, peel, halve lengthwise, scrape out seeds with a spoon and finely dice to make 1/2 cup. Thinly slice 4 tablespoons of green onions.

Combine chopped parsley, mint, tomatoes, cucumber (if using) and sliced green onions in a large mixing bowl and toss gently to mix.

Make the dressing

In a small bowl or measuring cup whisk together 1/2 cup fresh lemon juice, 1/4 cup extra-virgin olive oil, 1 1/2 tsp fine sea salt and 1/2 tsp freshly ground black pepper until salt is dissolved and mixture is emulsified.

Combine bulgur and herbs

Add the cooled, fluffed bulgur to the bowl with the chopped herbs and vegetables. Pour the dressing over the mixture and toss thoroughly so the bulgur and herbs are evenly coated. Taste and adjust seasoning with additional salt, lemon juice or olive oil as needed. Taboula should be bright and lemony; add more lemon (up to 2 tbsp) if you prefer extra acidity.

Let the salad rest at least 15–30 minutes in the refrigerator to allow flavors to meld. Before serving, taste again and adjust seasoning. Serve chilled or at cool room temperature, with optional extra olive oil drizzle and a garnish of whole mint leaves or lemon wedges.