Yummy Spoon
Tabbouleh
A bright, herb-packed Lebanese salad of finely chopped parsley and mint with juicy tomato, green onion and a little bulgur, dressed with plenty of lemon and olive oil.
Ingredients
- ¼ cup fine bulgur wheat, #1 fine grind
- 2 large bunches flat-leaf parsley, about 4 cups (120 g) leaves, very finely chopped
- ½ cup fresh mint leaves, finely chopped
- 3 ripe Roma tomatoes, finely diced, juices reserved
- 4 green onions (scallions), thinly sliced
- ⅓ cup fresh lemon juice, from about 2 lemons
- ⅓ cup extra-virgin olive oil
- ¾ tsp fine salt
- ¼ tsp ground allspice or black pepper
Instructions
- Rinse the bulgur in a fine sieve, drain well and put it in a large bowl. Add the diced tomatoes with their juices and half of the lemon juice. Stir and leave for 10 minutes to soften.
- Meanwhile, wash and thoroughly dry the parsley and mint, then chop them very finely with a sharp knife.
- Add the parsley, mint and green onions to the bowl.
- Add the remaining lemon juice, the olive oil, salt and allspice and toss well.
- Taste and add more lemon or salt if needed. Serve right away or chill for up to 4 hours.
Notes
- Taste the bulgur after soaking. If it is still firm, let the salad rest for another 10 minutes before serving.
Substitutions
- Gluten-free: ½ cup cooked quinoa instead of bulgur.
- Cucumber: add a small diced cucumber for extra crunch.
- Spice: a pinch of seven-spice (baharat) instead of allspice.
Storage
- Refrigerate in an airtight container for up to 2 days. The herbs soften over time, so it is best on the day it is made.