Finely chopped parsley and mint surround tiny grains of bulgur, with ripe tomato and a sharp lemon-olive oil dressing.
Herbs lead in Tabbouleh, with bulgur adding a little chew rather than dominating the bowl. Chopping the parsley finely makes the leaves tender enough to eat by the forkful.
Use fine bulgur, which softens with soaking. Dry the herbs well before chopping and drain watery tomatoes so the salad tastes bright rather than leaving a puddle in the bowl.
Method
Pour boiling water over fine bulgur in a bowl. Cover and soak for until tender; drain any unabsorbed water and cool.
Combine parsley, mint, tomatoes and scallions in a large bowl. Fluff the bulgur and fold it through the herbs.
Whisk lemon juice, olive oil and salt. Toss with the salad just before serving.
Forkue tips
- Slice herbs with a sharp knife rather than pulsing them into a wet paste.
Storing and reheating
Refrigerate for 2 days. The herbs soften as they sit; keep the dressing separate for the freshest texture when making ahead.
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Nutrition per serving, estimated
Photo: cyclonebill, CC BY-SA 2.0, via Wikimedia Commons (cropped and enhanced)
Tabbouleh: FAQ
Can I use coarse bulgur?
Cook it according to the package and cool completely first. Fine bulgur gives a lighter, more herb-focused texture.
Can I replace the bulgur?
Cooked, cooled quinoa works for a gluten-free variation, though its texture is softer and rounder.
How do I store and reheat Tabbouleh?
Refrigerate for 2 days. The herbs soften as they sit; keep the dressing separate for the freshest texture when making ahead.
How long does Tabbouleh take?
About 40 min in total: 40 min prep and 0 min cooking.
What do I need to make Tabbouleh?
The key ingredients are fine bulgur, parsley, mint, tomatoes, scallions and lemon juice, plus pantry basics.
Any tips for Tabbouleh?
Slice herbs with a sharp knife rather than pulsing them into a wet paste.
