Tabbouleh
This tabbouleh is fresh, lemony, and full of finely chopped herbs, with tender bulgur adding gentle nuttiness and body. Crisp cucumber, sweet tomato, and spring onion make it vibrant and refreshing, ideal as a quick lunch or mezze side.
Ingredients
Salad base
- 60 gfine bulgur
- 90 mlboiling water
- 60 gflat-leaf parsley, finely chopped
- 10 gfresh mint leaves, finely chopped
- 120 gtomato, very finely diced
- 120 gcucumber, very finely diced
- 30 gspring onions, thinly sliced
Lemon dressing
- 30 mllemon juice, freshly squeezed
- 25 mlextra-virgin olive oil
- 3 gfine salt
- 0.5 gground black pepper
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition per serving
Notes
- •Use the finest bulgur you can find; it softens quickly enough to keep the recipe within 15 minutes.
- •If your tomato is very juicy, remove the seeds before dicing to prevent a watery salad.
- •For a more herb-forward version, increase the parsley to 80 g and slightly reduce the bulgur.
- •This pairs well with hummus, pita, grilled vegetables, or as a side for a mezze spread.
Background
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.
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