Tabbouleh Recipe
parsley, bulgur wheat, diced tomatoes, onions, mint, lemon dressing, toum
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Ingredients
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Salad
Dressing & Seasoning
Toum (Garlic Emulsion) - optional or to serve on side
Method
Salad
- 1
Prepare bulgur
Place 1/2 cup fine bulgur in a small bowl. Cover with 3/4 cup very hot water and stir. Let sit 12–15 minutes until tender and water is absorbed. If any excess water remains, drain through a fine sieve and press gently to remove moisture. Fluff with fork and let cool to room temperature.
- 2
Prepare herbs
Rinse parsley and mint well. Shake off excess water and pat dry or use a salad spinner. Remove and discard thick stems. Finely chop parsley (including some of the tender stems) until you have about 4 cups packed. Finely chop the mint to yield about 1 cup. Place chopped herbs in a large mixing bowl.
- 3
Prepare vegetables
Core and seed the tomatoes: cut a shallow X at the blossom end, blanch in boiling water 10–15 seconds, plunge into ice water, then peel if desired. Halve and scoop out seeds, then dice to measure 2 cups. Add diced tomatoes, 1/2 cup finely diced red onion, and 1/4 cup sliced green onions to the bowl with herbs. Add the cooled, drained bulgur and toss gently to combine.
Dressing & Seasoning
- 4
Make dressing
In a small bowl or jar whisk together 1/2 cup fresh lemon juice, 1/4 cup extra-virgin olive oil, 1 1/4 tsp fine sea salt, 1/2 tsp ground black pepper, and 1/4 tsp ground allspice (if using). Taste and adjust seasoning — tabbouleh should be bright and lemony with noticeable salt. If lemon is too strong, add 1–2 teaspoons more olive oil.
- 5
Dress the salad
Pour the dressing over the herb, tomato and bulgur mixture. Toss thoroughly to coat everything evenly. Let sit at room temperature 10–15 minutes to allow flavors to marry. Taste and adjust salt, pepper or lemon as desired.
Toum (optional)
- 6
Make quick toum (small batch)
In a food processor, pulse 4 peeled garlic cloves with 1/4 tsp salt and 1 tablespoon lemon juice until a smooth paste forms. With the motor running, slowly drizzle in 1/2 cup neutral oil in a thin, steady stream to emulsify, pausing if the emulsion breaks and adding 1 tablespoon ice water to help bring it back together. The result should be a creamy, pale garlic emulsion. Transfer to a small bowl and refrigerate. Use sparingly when serving—1 teaspoon per serving is potent.
- 7
Alternate: store-bought
If you prefer, use 2–3 tablespoons of store-bought toum or garlic paste and serve on the side rather than blending your own.