Traditional Tabbouleh
 
Prep time
Total time
 
Tabbouleh is a light Lebanese salad featuring chopped parsley, ripe and juicy tomatoes, and bulgur wheat, with a light dressing of lemon, olive oil, and mint.
Author:
Serves: 6-8
Ingredients
  • ⅓ cup fine bulgur
  • 2-3 bunches curly or flat leaf parsley, to yield 3 cups finely chopped
  • 4 green onions, sliced thinly
  • 3 tomatoes, diced
  • 4 tablespoons lemon juice
  • 3 tablespoons olive oil
  • ¾ teaspoon salt or more, to taste
  • ½ teaspoon dried mint or a couple fresh mint leaves, finely chopped
  • ⅛ teaspoon lemon zest
  • Optional: a pinch of cinnamon
Instructions
  1. Combine bulgur with ⅔ cup hot water. Let sit for 15-20 minutes, or until bulgur is softened and has expanded. Strain out any excess water and let cool.
  2. Meanwhile, prepare the parsley. Rinse well and dry completely, using paper towels (and a salad spinner if you have one!). Pluck the parsley leaves from the stems, bunch the leaves together, and chop very finely with a large chef's knife.
  3. In a large bowl, combine bulgur, parsley, green onions, and tomatoes.
  4. Whisk together the lemon juice, olive oil, salt, mint, and lemon zest. Add the dressing to the salad and mix well. Taste and adjust seasonings, such as adding more salt or lemon or adding cinnamon.
  5. Enjoy the tabbouleh immediately or store and eat within 1-2 days.
Notes
In Lebanon, you're more likely to find flat leaf parsley, so tabbouleh is usually made with it. I make it with curly parsley, but you are welcome to use whichever you find.
Recipe by thyme & toast at https://thymeandtoast.com/tabbouleh/