Tabbouleh

Nutrition · per serving

Steps

1. 1

   Place the fine bulgur in a small bowl and pour over the boiling water. Stir once, then leave it to soak for 10 minutes until tender and the water is absorbed. If any excess water remains, squeeze the bulgur lightly or drain well so the salad stays fluffy, not wet.

   30 g fine bulgur60 ml boiling water
2. 2

   While the bulgur soaks, prepare the herbs and vegetables: very finely chop the parsley and mint, deseed and finely dice the tomatoes, and thinly slice the spring onions. Fine chopping is important here; it gives tabbouleh its light, delicate texture rather than a chunky salad.

   120 g flat-leaf parsley, very finely chopped15 g fresh mint leaves, finely chopped160 g tomatoes, deseeded and finely diced40 g spring onions, very finely sliced
3. 3

   In a medium bowl, whisk together the lemon juice, extra-virgin olive oil, and salt until slightly thickened. A well-emulsified dressing coats the herbs more evenly.

   30 ml lemon juice, freshly squeezed30 ml extra-virgin olive oil3 g fine salt
4. 4

   Fluff the soaked bulgur with a fork, then add it to the dressing along with the parsley, mint, tomatoes, and spring onions. Toss thoroughly so the bulgur separates and the herbs are evenly dressed.

   30 g fine bulgur120 g flat-leaf parsley, very finely chopped15 g fresh mint leaves, finely chopped160 g tomatoes, deseeded and finely diced40 g spring onions, very finely sliced30 ml lemon juice, freshly squeezed30 ml extra-virgin olive oil3 g fine salt
5. 5

   Taste and adjust with a little more salt or lemon if needed, then serve immediately for the freshest flavor. If you have a few extra minutes, letting it sit briefly helps the bulgur absorb the dressing.

Origin & History

Tabbouleh is a classic Levantine salad strongly associated with Lebanon, where it is a staple of mezze. Its defining character is an abundance of fresh parsley dressed with lemon and olive oil, with bulgur used sparingly rather than as the main bulk.