Tabbouleh

Nutrition · per serving

Steps

1. 1

   Place the fine bulgur wheat and fine sea salt in a heatproof bowl. Pour over the boiling water, stir once, cover, and let it stand for 15 minutes until tender and the water is absorbed.

   60 g fine bulgur wheat120 ml boiling water1/4 tsp fine sea salt
2. 2

   Meanwhile, finely chop the flat-leaf parsley and fresh mint leaves. Dice the ripe tomatoes and cucumber into very small pieces, and thinly slice the spring onions. For the best texture, keep the cuts neat and fine so the salad feels light rather than chunky.

   80 g, thick stems removed, very finely chopped flat-leaf parsley15 g, finely chopped fresh mint leaves200 g, deseeded and finely diced ripe tomatoes120 g, finely diced cucumber30 g, very finely sliced spring onions
3. 3

   In a small bowl, whisk together the fresh lemon juice, extra-virgin olive oil, fine sea salt, and ground black pepper until slightly thickened. Taste it now; the dressing should be bright and assertive because the bulgur and herbs will soften it.

   45 ml fresh lemon juice30 ml extra-virgin olive oil1/2 tsp, or to taste fine sea salt1/4 tsp ground black pepper
4. 4

   Fluff the soaked bulgur with a fork and spread it on a plate or tray for 5 minutes to cool slightly and separate the grains. This keeps the salad fresh and prevents the herbs from wilting.

5. 5

   In a large bowl, combine the bulgur, parsley, mint, tomatoes, cucumber, and spring onions. Pour over the dressing and toss gently but thoroughly so every grain is coated.

   80 g, thick stems removed, very finely chopped flat-leaf parsley15 g, finely chopped fresh mint leaves200 g, deseeded and finely diced ripe tomatoes120 g, finely diced cucumber30 g, very finely sliced spring onions
6. 6

   Let the tabbouleh rest for 10 minutes before serving so the lemon dressing can soak into the bulgur and the flavours meld. Taste and adjust seasoning if needed, then spoon onto a shallow platter for a vibrant, generous finish.

Origin & History

Tabbouleh is a classic salad from the Levant, especially associated with Lebanon and Syria. Traditionally, it is herb-forward, with parsley taking the lead and bulgur used more sparingly than many modern versions. It is a staple of mezze tables and is prized for its bright, fresh balance of herbs, lemon, and olive oil.