Name: Tabbouleh Salad
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 servings
Ingredients: 0.5 cup Fine bulgur wheat (#1); 3 cups Fresh flat-leaf parsley, very finely chopped; 0.5 cup Fresh mint leaves, finely chopped; 3 medium Firm ripe tomatoes, finely diced; 3 stalks Green onions, thinly sliced; 0.25 cup Extra virgin olive oil; 0.25 cup Freshly squeezed lemon juice; 1 tsp Salt; 0.25 tsp Ground black pepper; 1 pinch Ground allspice

"This vibrant Mediterranean classic is an herb-forward celebration, featuring crisp flat-leaf parsley and cooling mint balanced by nutty bulgur and ripe tomatoes. Dressed in premium extra virgin olive oil and bright lemon juice, it is the ultimate refreshing accompaniment to grilled meats or mezze platters."

1 Ingredients

Qty	Item
0.5 cup 80 g	Fine bulgur wheat (#1)
3 cups 180 g	Fresh flat-leaf parsley, very finely chopped
0.5 cup 20 g	Fresh mint leaves, finely chopped
3 medium 400 g	Firm ripe tomatoes, finely diced
3 stalks 45 g	Green onions, thinly sliced
0.25 cup 60 ml	Extra virgin olive oil
0.25 cup 60 ml	Freshly squeezed lemon juice
1 tsp 6 g	Salt
0.25 tsp 0.5 g	Ground black pepper
1 pinch 0.1 g	Ground allspice

2 Instructions

Rinse the fine bulgur wheat under cold water and place it in a small bowl. Cover with 1/2 cup of boiling water and let it soak for about 15 minutes until softened, then drain any excess liquid.

While the bulgur soaks, finely dice the tomatoes and place them in a colander for 10 minutes to drain excess juice, ensuring the salad stays crisp.

Thoroughly wash the parsley and mint, then ensure they are completely dry. Using a sharp knife, very finely mince the herbs by hand; do not use a food processor as it will result in a wet paste.

In a large mixing bowl, combine the finely chopped parsley, mint, green onions, and the drained tomatoes.

Fluff the soaked bulgur with a fork and add it to the herb mixture.

In a separate small jar, whisk together the extra virgin olive oil, lemon juice, salt, pepper, and allspice.

Pour the dressing over the salad and toss gently until every leaf is coated.

Let the salad rest in the refrigerator for at least 30 minutes before serving to allow the bulgur to absorb the dressing flavors.

·
The secret to a great Tabbouleh is drying the parsley thoroughly after washing—use a salad spinner or paper towels.
·
Always chop herbs by hand with a very sharp knife to keep them fluffy and vibrant.
·
Use fine bulgur (#1) rather than coarse bulgur for the traditional delicate texture.
·
If you find the lemon too sharp, add a tiny pinch of sugar to the dressing to balance the acidity.

? Frequently Asked Questions

Can I make Tabbouleh gluten-free?

Yes! Simply swap the bulgur wheat for cooked quinoa, hemp seeds, or even finely riced cauliflower.

How long does Tabbouleh stay fresh in the fridge?

It is best served fresh but will keep in an airtight container for up to 2-3 days. Note that the parsley will eventually soften due to the acid in the dressing.

Why is my Tabbouleh watery?

This usually happens if the tomatoes aren't drained or if the parsley was still wet when chopped. Always drain your diced tomatoes in a colander first.

Can I use curly parsley instead of flat-leaf?

While flat-leaf (Italian) parsley is traditional for its robust flavor, curly parsley provides a nice voluminous texture. A mix of both is also a great option.

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