Tabbouleh
A Levantine parsley-forward salad with fine bulgur wheat, Roma tomatoes, English cucumber, fresh mint, lemon, and olive oil. Bright, lemony, and herb-dominant, with bulgur as a supporting ingredient.
- Cuisine
- Levantine
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Cook this recipe
- boiling water-0.5 cups
- fresh mint-0.5 cups
- flat-leaf parsley-3 large bunch
- Roma tomatoes-4 medium tomato
- English cucumber-0.5 large cucumber
- green onions-5 medium stalk
- fine bulgur wheat-0.33 cups
- lemons-3 medium lemon
- extra-virgin olive oil-0.33 cups
- fine sea salt-1 teaspoon
- ground black pepper-0.25 teaspoons
Rinse and dry the parsley and mint thoroughly, then finely chop the herbs, small dice the Roma tomatoes and English cucumber, finely slice the green onions, and juice the lemons.
Wash parsley, mint, tomatoes, cucumber, green onions, and lemons well before cutting.
Use a stable cutting board and keep fingers tucked while chopping herbs and vegetables.
Place the fine bulgur wheat in a medium heatproof bowl, pour over the boiling water, cover, and let it soak until tender, about 10 minutes.
Pour boiling water carefully into the heatproof bowl to avoid splash burns.
Drain any excess water through a fine-mesh strainer, then fluff the bulgur with a fork and let it cool until no longer warm, about 5 minutes.
Use caution when draining warm liquid through the strainer.
In a large mixing bowl, combine the finely chopped flat-leaf parsley, mint, Roma tomatoes, English cucumber, and green onions with the cooled bulgur, keeping the salad herb-forward and loose.
Add 7 tablespoons (105 ml) of the fresh lemon juice, the extra-virgin olive oil, 3/4 teaspoon of the fine sea salt, and the black pepper, then toss gently until evenly coated.
Let the tabbouleh rest for 10 minutes so the flavors blend, then taste and add up to the remaining 1 tablespoon (15 ml) lemon juice and remaining 1/4 teaspoon salt as needed before serving.
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