Fresh, vibrant tabbouleh is a Middle Eastern salad featuring finely chopped parsley, mint, bulgur wheat, tomatoes, and onion. This version stays true to Lebanese tradition, where parsley is the star ingredient.
Ingredients
- 3 bunches flat-leaf parsley, finely chopped
- 1/2 cup fine bulgur wheat
- 2 medium tomatoes, diced
- 1/4 cup fresh mint leaves, chopped
- 3 green onions, finely sliced
- 1/4 cup lemon juice
- 1/3 cup extra virgin olive oil
- Salt and pepper to taste
Instructions
- Soak bulgur in warm water for 30 minutes until tender. Drain well and squeeze out excess water.
- Wash parsley thoroughly and dry completely. Chop very finely, removing thick stems.
- Combine soaked bulgur, parsley, mint, tomatoes, and green onions in a large bowl.
- Whisk together lemon juice and olive oil. Pour over salad and toss well.
- Season with salt and pepper. Let rest 30 minutes before serving to allow flavors to meld.
Serve chilled or at room temperature. Best enjoyed fresh, though it keeps for 1-2 days refrigerated.
Tips
- Use the sharpest knife available for chopping herbs to prevent bruising
- Traditional tabbouleh uses minimal bulgur - it's an herb salad, not a grain salad
- Pat ingredients dry thoroughly to prevent sogginess
Storage: Keep refrigerated in an airtight container for up to 2 days.
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