Tabbouleh Recipe

Salad

1. 1

   Prepare bulgur

   Place 1/2 cup fine bulgur in a small bowl. Pour 3/4 cup boiling water over the bulgur (use a 1:1.5 bulgur:water ratio for fine; if your bulgur is very fine you may use 1/2–3/4 cup). Stir once, cover tightly, and let sit 10–12 minutes until grains are tender but not mushy. Drain any excess water by pressing through a fine sieve or squeezing with the back of a spoon; set aside to cool. If bulgur swells fully with no loose water, no draining is necessary.

2. 2

   Chop herbs and vegetables

   While bulgur is soaking, wash and dry the parsley and mint thoroughly (use a salad spinner or pat dry). Remove thick parsley stems; finely chop the parsley leaves and tender stems until very fine — aim for a texture like finely minced herbs rather than large leaves (approx. 4 cups packed). Finely chop the mint (about 1 cup packed). Dice the tomatoes into small 1/4-inch pieces and squeeze lightly to remove excess seeds/juice if very watery. Thinly slice the spring onions crosswise (use both white and green parts). If using cucumber, seed and dice into small pieces similar in size to the tomato.

3. 3

   Combine ingredients

   Transfer the cooled, drained bulgur to a large mixing bowl. Add the chopped parsley, mint, diced tomatoes, sliced spring onions, and cucumber (if using).

4. 4

   Make dressing

   In a small bowl or jar, whisk together 1/4 cup fresh lemon juice, 1/4 cup extra-virgin olive oil, 1 teaspoon fine salt, and 1/4 teaspoon freshly ground black pepper until emulsified. Taste and adjust — tabbouleh should be bright and lemony; add up to 1–2 tablespoons more lemon juice or a pinch more salt if desired.

5. 5

   Toss and rest

   Pour the dressing over the salad ingredients. Toss gently but thoroughly until herbs and vegetables are evenly coated and well mixed with bulgur. Let the tabbouleh rest at room temperature for 15–20 minutes to allow flavors to meld. Taste again and adjust seasoning (salt, pepper, lemon, or olive oil) before serving.

6. 6

   Serve

   Serve tabbouleh chilled or at room temperature. Traditionally spoon onto a bed of romaine leaves or serve with pita. Keeps well in the refrigerator for up to 2 days; herbs will darken and texture will soften over time.