Tabbouleh

Nutrition · per serving

Steps

1. 1

   Put the fine bulgur in a medium bowl and pour over the boiling water. Stir once, cover with a plate, and let it soak for 10 minutes until tender but still separate. If any water remains, fluff with a fork and drain off excess so the salad stays light rather than soggy.

   60 g fine bulgur90 ml boiling water
2. 2

   While the bulgur soaks, finely chop the parsley and mint, dice the tomato and cucumber as evenly and finely as possible, and slice the spring onions thinly. Small, even cuts give the salad its classic delicate texture and help the dressing coat everything evenly.

   60 g flat-leaf parsley, finely chopped10 g fresh mint leaves, finely chopped120 g tomato, very finely diced120 g cucumber, very finely diced30 g spring onions, thinly sliced
3. 3

   In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper until lightly emulsified. Taste the dressing now; it should be bright and slightly assertive because the bulgur and vegetables will soften the seasoning.

   30 ml lemon juice, freshly squeezed25 ml extra-virgin olive oil3 g fine salt0.5 g ground black pepper
4. 4

   Fluff the soaked bulgur with a fork to separate the grains and cool it for a minute. Add the parsley, mint, tomato, cucumber, and spring onions, then pour over the dressing.

   60 g fine bulgur60 g flat-leaf parsley, finely chopped10 g fresh mint leaves, finely chopped120 g tomato, very finely diced120 g cucumber, very finely diced30 g spring onions, thinly sliced30 ml lemon juice, freshly squeezed25 ml extra-virgin olive oil3 g fine salt0.5 g ground black pepper
5. 5

   Toss gently but thoroughly until everything is evenly mixed. Let the tabbouleh stand for 2 minutes before serving so the bulgur absorbs the lemony dressing. Serve immediately for the freshest flavor and texture.

Origin & History

Tabbouleh originated in the Levant and is deeply associated with the herb-rich salads of the Eastern Mediterranean. In Israeli cooking, it is commonly prepared in a style that often includes a bit more bulgur and diced cucumber, while keeping the essential bright flavors of parsley, lemon, and olive oil.