Lebanese
Tabbouleh
Parsley-forward tabbouleh cut fine and dressed with lemon and olive oil, keeping bulgur as a subtle accent to vivid herb freshness.
6 servings · 45 minutes prep
Ingredients
Main
- 1/3 cup fine bulgur
- 1/2 cup fresh lemon juice, freshly squeezed
- 4 bunches flat-leaf parsley, washed, dried, and finely chopped
- 1 packed cup mint leaves, finely chopped
- 1 lb ripe tomatoes, seeded and finely diced
- 4 scallions, thinly sliced
- 1/2 cup olive oil
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp ground allspice
Directions
Method
- Combine the fine bulgur and fresh lemon juice in a bowl and soak until the grains are tender but still light, about 20 minutes. Drain any excess liquid.
- Wash the flat-leaf parsley and mint, dry them completely, and chop very finely with a sharp knife.
- Fold the chopped herbs with the soaked bulgur, tomato, scallions, olive oil, kosher salt, black pepper, and ground allspice.
- Add salt or lemon in small increments until the dressing tastes bright but not sharply sour. Serve while the herbs remain fluffy and the chopped vegetables have not released excess juice.
