Ingredients
Scale
- 2 very large bunches of fresh flat-leaf parsley (approximately 4–5 cups tightly packed once leaves are picked, or about 400-500g before stemming)
- 1 large bunch of fresh mint (approximately 1 cup tightly packed once leaves are picked, or about 100g before stemming)
- ½ cup fine bulgur wheat (#1 grade)
- ½ cup lukewarm water (for soaking bulgur)
- 3–4 medium ripe tomatoes (about 300-400g), finely diced
- 1 small white onion, very finely minced (about ½ cup), OR 4-5 scallions, thinly sliced
- ⅓ to ½ cup freshly squeezed lemon juice (from 2–3 lemons, to taste)
- ⅓ cup good quality extra virgin olive oil
- ¾ teaspoon fine sea salt (or to taste)
- ½ teaspoon freshly ground black pepper (or to taste)
- Optional: A pinch of allspice or Baharat (Levantine seven-spice blend) for a traditional nuance.
Instructions
- Prepare the Bulgur: Place the fine bulgur wheat in a small bowl. Pour the ½ cup of lukewarm water over it. Stir once and let it sit for 20-30 minutes, or until the water is absorbed and the bulgur is tender but still slightly chewy. Do not oversoak, as it can become mushy. Once soaked, fluff it with a fork. If there’s any excess water, gently squeeze it out.
- Prepare the Herbs:
- Wash the parsley and mint thoroughly under cold running water. This is crucial to remove any grit.
- Dry the herbs meticulously. A salad spinner is ideal. Alternatively, pat them dry with clean kitchen towels or paper towels. Wet herbs will result in a soggy salad and won’t chop finely.
- Remove the thick stems from the parsley and mint, using mostly the leaves and tender upper stems.
- Gather the herbs into a tight bunch on your cutting board and chop them very finely. This takes time and patience but is key to authentic Tabbouleh. You can also use a food processor, pulsing carefully in short bursts to avoid turning them into a paste – aim for a fine chop, not a puree.
- Prepare the Vegetables:
- Finely dice the tomatoes. If you prefer a less watery salad, you can core and seed the tomatoes before dicing.
- If using white onion, mince it very finely. For a milder flavor, you can soak the minced onion in cold water for 10 minutes, then drain thoroughly. If using scallions, slice them thinly, using both the white and green parts.
- Make the Dressing: In a small bowl or jar, whisk together the freshly squeezed lemon juice, extra virgin olive oil, salt, pepper, and optional allspice/Baharat (if using). Taste and adjust seasoning if necessary – it should be zesty!
- Combine the Salad:
- In a large mixing bowl, add the soaked and fluffed bulgur, the finely chopped parsley and mint, the diced tomatoes, and the minced onion or scallions.
- Pour the dressing over the salad ingredients.
- Gently toss everything together until well combined. Be careful not to overmix or bruise the herbs too much.
- Rest and Serve: For the best flavor, cover the Tabbouleh and let it rest in the refrigerator for at least 15-30 minutes before serving. This allows the flavors to meld. Some prefer to serve it immediately for maximum freshness. Taste again before serving and adjust salt or lemon juice if needed.
Nutrition
- Serving Size: One Normal Portion
- Calories: 180-220