Tabbouleh
A refreshing Lebanese salad featuring plenty of fresh herbs, fine bulgur, and a zesty lemon dressing, perfect as a light lunch or side dish.
Ingredients
Grain Base
- 1/2 cup fine bulgur wheat fine grade; not coarse
- 1 cup boiling water
Herbs and Vegetables
- 2 bunches flat-leaf parsley, finely chopped stems discarded
- 1/4 cup fresh mint, finely chopped optional but traditional
- 2 medium Roma tomatoes, finely diced use firm tomatoes
- 1 small cucumber, finely diced Persian or English cucumber preferred; peel or not to taste
- 2 green onions thinly sliced
Dressing
- 1/4 cup fresh lemon juice about 2 lemons
- 3 tablespoons olive oil extra-virgin for best flavor
- 1/2 teaspoon salt or to taste
Instructions
Preparation
- Pour 1 cup boiling water over the 1/2 cup fine bulgur in a heatproof bowl. Cover and let sit for 20 minutes.
- Drain any excess liquid in a fine mesh sieve and fluff the bulgur with a fork. Set aside to cool slightly.
- While the bulgur soaks, finely chop the parsley and mint. Smaller pieces give the classic tabbouleh mouthfeel.
- Dice the Roma tomatoes and cucumber into small, uniform pieces. Thinly slice the green onions.
Assembly
- In a large bowl, combine the chopped parsley, mint, tomatoes, cucumber, and green onions.
- Add the soaked bulgur and toss gently to combine.
- Drizzle with fresh lemon juice and olive oil. Sprinkle with salt, then toss again.
- Let the salad rest for 10 minutes at room temperature so flavors meld. Taste and adjust salt or lemon before serving.
Notes
Storage: Refrigerate in an airtight container for 2-3 days. Can chop herbs and vegetables a day in advance but dress just before serving. If it becomes watery, drain and refresh with a splash of lemon and olive oil.