Middle Eastern · Salad · Easy
Tabbouleh
A bright parsley salad with bulgur, tomato, and lemon, refreshing and herb forward.
The whole recipe in 60 seconds
Tabbouleh, in 5 ideas
- Parsley is the star, not a garnish; chop it fine but do not bruise it.
- Squeeze the bulgur dry so the salad stays fluffy.
- More lemon than you think; it should taste bright.
- Fine bulgur needs no cooking, just soaking.
- Best eaten fresh, within a few hours.
What you need
Ingredients
- 2 bunches flat leaf parsley, finely chopped
- 1/2 cup fine bulgur
- 2 tomatoes, diced small
- 1/2 cucumber, diced small
- 4 green onions, sliced
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped mint
How to make it
Directions
- Soak bulgur in hot water for 15 minutes; drain and squeeze dry.
- Combine parsley, tomatoes, cucumber, green onions, and mint in a large bowl.
- Add bulgur and toss.
- Whisk olive oil, lemon juice, salt, and pepper; pour over and toss well.
- Rest 15 minutes, taste, and adjust lemon and salt.
Money saver. Buy parsley in bulk bunches at ethnic markets for a fraction of the price.