Tabbouleh
A Lebanese herb salad more parsley than grain — finely chopped flat-leaf parsley, mint, tomato, and cucumber bound by lemon and olive oil with just a whisper of bulgur.
Cuisine: Middle Eastern (Lebanon / Levant) · Style: Light · Protein: Veggies · Total time: · Difficulty: easy · Servings: 4 · Spice: 1/5
Ingredients
- 1/4 cup fine bulgur (cracked wheat)
- 4 cups flat-leaf parsley, very finely chopped (about 4 large bunches)
- 1 cup fresh mint leaves, finely chopped
- 4 ripe tomatoes, finely diced
- 1 cucumber, finely diced
- 4 spring onions, finely sliced
- 1/3 cup extra-virgin olive oil
- 1/4 cup lemon juice (about 2 lemons)
- 1/2 tsp ground allspice
- Salt to taste
- Romaine lettuce leaves for scooping
Steps
- Soak the bulgur in 1/2 cup boiling water for 10 minutes until softened, then drain and squeeze dry.
- Combine the parsley, mint, diced tomato, cucumber, and spring onion in a wide bowl.
- Add the bulgur, allspice, and salt.
- Whisk olive oil and lemon juice together, pour over the salad, and toss thoroughly.
- Taste and adjust — tabbouleh should be sharp with lemon and bright with herbs.
- Let it sit for 10 minutes so the bulgur drinks the dressing.
- Serve with romaine leaves on the side; scoop the salad into the leaves like little cups.