Tabouli
A fresh and healthy salad made with parsley, mint, spring onions, and bulgur, perfect for hot days or as a light lunch.
Ingredients
Main Ingredients
- 1/4 cup bulgur (fine or medium-fine) Can be replaced with quinoa for gluten-free
- 3 cups flat-leaf parsley, finely chopped Stems discarded or very finely minced
- 1/4 cup mint leaves, finely chopped
- 5 pieces spring onions, finely chopped Include both white and green parts
- 1/2 pound tomatoes, cut into small dice Roma or vine-ripened; drain if watery
Dressing
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice (about 1 large lemon; adjust to taste)
- 1 teaspoon salt (or more to taste)
- 1/8 teaspoon black pepper
Instructions
Preparation
- Pour hot (not boiling) water over ¼ cup bulgur in a small bowl. Let sit for 20 minutes until softened. Squeeze out excess water in a fine sieve or with a clean towel.
- Add the drained bulgur to a large mixing bowl.
Chop Ingredients
- Finely chop 3 packed cups parsley, ¼ cup mint, and 5 spring onions.
- Dice ½ lb tomatoes into small, uniform pieces. If tomatoes are juicy, drain briefly on paper towel.
Combine
- Add chopped herbs, spring onions, and tomatoes to the bowl with bulgur.
Dress
- Drizzle 2 tablespoons extra virgin olive oil and 2 tablespoons lemon juice over the mix.
- Add 1 teaspoon salt and ⅛ teaspoon black pepper.
Toss and Chill
- Mix thoroughly. Adjust salt and lemon to your liking — tabouli should be bright and lemony.
- Refrigerate for at least 30 minutes to let flavors marry. Serve cold.
Notes
Chop finely and consistently for the best texture. Store in an airtight container for up to 3 days. Freezing is not recommended as it ruins the texture of fresh herbs and tomatoes.