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.

Tabbouleh


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

  1. Soak bulgur in warm water for 30 minutes until tender. Drain well and squeeze out excess water.
  2. Wash parsley thoroughly and dry completely. Chop very finely, removing thick stems.
  3. Combine soaked bulgur, parsley, mint, tomatoes, and green onions in a large bowl.
  4. Whisk together lemon juice and olive oil. Pour over salad and toss well.
  5. 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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