Description
Tabouli (or tabbouleh) is a refreshing Lebanese salad made with finely chopped parsley, fresh mint, tomatoes, and soaked fine bulgur wheat. Enhanced with a zesty dressing of lemon juice and olive oil, this vibrant salad is healthy, flavorful, and perfect as a side dish for grilled meats or as part of a mezze platter.
Ingredients
Salad Ingredients
- 1 cup fine bulgur wheat, uncooked
- 3 bunches fresh parsley, tough stems removed (approximately 3-4 cups chopped)
- 1 bunch fresh mint leaves, tough stems removed (approximately 1/2 cup chopped)
- 1/2 cup green onions, thinly sliced
- 2 tomatoes, cored, seeded, and diced
Dressing
- 3 tablespoons extra virgin olive oil
- 3 tablespoons fresh lemon juice, plus more to taste
- Salt and pepper, to season
Instructions
- Soak the bulgur: Pour 4 cups of boiling water (or chicken stock for extra flavor) over the fine bulgur wheat. Let it soak for 15-30 minutes until softened. Drain the bulgur through a fine-mesh strainer and gently press with a paper towel to remove excess liquid. Set aside and allow to cool.
- Prepare the parsley and mint: Remove thick stems from parsley and mint. Finely chop the smaller stems and leaves by hand or pulse briefly in a food processor (one bunch at a time) to avoid turning into paste. Transfer the chopped herbs into a large salad bowl.
- Combine salad ingredients: Add the soaked and cooled bulgur, thinly sliced green onions, and diced tomatoes to the bowl with the herbs.
- Make the dressing: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, salt, and pepper until well combined.
- Assemble the salad: Pour the dressing over the salad mixture and toss thoroughly to combine all flavors. Taste and adjust seasoning by adding more salt, pepper, or lemon juice as desired.
Notes
- You can use either curly parsley, flat-leaf parsley, or a mix of both for the salad.
- Traditional Lebanese tabouli contains a much higher ratio of parsley to bulgur, making it very herb-forward.
- Bulgur contains gluten; for a gluten-free version, substitute with 1/2 cup uncooked quinoa or 1 1/2 cups cauliflower rice.
- For best flavor, cover and refrigerate the salad for 30-60 minutes before serving to allow the ingredients to marinate.
- Store leftovers in an airtight container in the refrigerator and consume within 2-3 days.
