Tabbouleh

Ingredients

Instructions

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.

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.

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.

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.

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.

Nutrition per serving

Notes

• •Authentic Lebanese tabbouleh is herb-forward: parsley should dominate, while bulgur is a small supporting ingredient.
• •Deseeding the tomatoes helps prevent the salad from becoming watery.
• •Use fine bulgur only; coarse bulgur will not soften properly in this short soaking method.
• •Serve with lettuce leaves, pita, or alongside grilled vegetables and mezze.

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