Tabbouleh

Tabbouleh

A parsley-forward salad with bulgur, tomato, and a bright lemon dressing.

Total 1 hr 30 min Makes 6 servings Calories 145/serving

Dietary

Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Wheat

This Levantine salad flips the usual grain-salad ratio, letting finely chopped parsley take center stage with just a bit of soaked bulgur for texture. Tossed with diced tomato, cucumber, mint, and a sharp lemon-olive oil dressing, it works as a side dish, a light lunch, or part of a mezze spread.

Ingredients

  • 1/3 cup fine bulgur wheat
  • 4 cups flat-leaf parsley, finely chopped (tightly packed before chopping)
  • 1/4 cup fresh mint leaves, finely chopped
  • 3 medium tomatoes, finely diced
  • 1 English cucumber, finely diced
  • 4 green onions, thinly sliced
  • 1/2 cup fresh lemon juice
  • 1/3 cup extra-virgin olive oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1/4 teaspoon ground allspice

Method

  1. Place the bulgur in a small bowl and cover with 1/2 cup cold water. Let soak until softened and most of the water is absorbed, about 20 minutes.

  2. Drain the soaked bulgur in a fine-mesh strainer, pressing out any excess water with the back of a spoon.

  3. While the bulgur soaks, wash the parsley and mint and pat completely dry with a towel, then finely chop by hand.

  4. In a large bowl, combine the chopped parsley, mint, diced tomatoes, cucumber, and green onions.

  5. Add the drained bulgur to the vegetable mixture and toss gently to combine.

  6. In a small bowl, whisk together the lemon juice, olive oil, salt, pepper, and allspice.

  7. Pour the dressing over the salad and toss well to coat evenly.

  8. Let the tabbouleh sit at room temperature for 15 minutes to allow the flavors to meld before serving.

Rate this recipe

★ 4.5 (1)

Comments

    Log in to comment.

    Tabbouleh

    This Levantine salad flips the usual grain-salad ratio, letting finely chopped parsley take center stage with just a bit of soaked bulgur for texture. Tossed with diced tomato, cucumber, mint, and a sharp lemon-olive oil dressing, it works as a side dish, a light lunch, or part of a mezze spread.

    1 hr 30 min 6 servings 145 cal

    Ingredients

    • 1/3 cup fine bulgur wheat
    • 4 cups flat-leaf parsley, finely chopped (tightly packed before chopping)
    • 1/4 cup fresh mint leaves, finely chopped
    • 3 medium tomatoes, finely diced
    • 1 English cucumber, finely diced
    • 4 green onions, thinly sliced
    • 1/2 cup fresh lemon juice
    • 1/3 cup extra-virgin olive oil
    • 3/4 teaspoon salt
    • 1/4 teaspoon black pepper, freshly ground
    • 1/4 teaspoon ground allspice

    Method

    1. 1

      Place the bulgur in a small bowl and cover with 1/2 cup cold water. Let soak until softened and most of the water is absorbed, about 20 minutes.

    2. 2

      Drain the soaked bulgur in a fine-mesh strainer, pressing out any excess water with the back of a spoon.

    3. 3

      While the bulgur soaks, wash the parsley and mint and pat completely dry with a towel, then finely chop by hand.

    4. 4

      In a large bowl, combine the chopped parsley, mint, diced tomatoes, cucumber, and green onions.

    5. 5

      Add the drained bulgur to the vegetable mixture and toss gently to combine.

    6. 6

      In a small bowl, whisk together the lemon juice, olive oil, salt, pepper, and allspice.

    7. 7

      Pour the dressing over the salad and toss well to coat evenly.

    8. 8

      Let the tabbouleh sit at room temperature for 15 minutes to allow the flavors to meld before serving.