Equipment
Ingredients
- 2 bunches of parsley 200 grams or 2 cups, packed
- 5 sprigs of mint 4 tbsp, cut-up
- 1/3 cup 70 grams fine bulgur wheat
- 1/3 cup freshly-squeezed lemon juice
- 1 large tomato
- 1 large scallion/spring onion
- 1/3 cup extra-virgin olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Traditionally, tabbouleh is made with fine bulgur. If you have fine bulgur, put the fine bulgur wheat in a small bowl and add 1/2 cup of boiling water. After 30-45 seconds, drain the water and return the bulgur wheat to the bowl. Add half the lemon juice and set the bowl aside.
- Wash and dry the parsley and then pick the leaves. Cut up the parsley leaves finely with a good chef’s knife.
- Wash and dry the mint and chop up the mint leaves.
- Finely dice the tomatoes, removing any liquid (either by draining it or scooping up the liquid parts of the tomato with a spoon.
- Finely dice the spring onion.
- Combine everything in a large bowl (parsley, mint, soaked (or cooked) bulgur wheat, tomato, spring onion, olive oil, remaining lemon juice, salt, and black pepper).
- Cover it and refrigerate for 15-20 minutes, and give it a taste. If you think it needs any additional seasonings, add salt, black pepper, lemon juice, and olive oil to taste. If you added more seasonings, refrigerate for another 5 minutes.
- Once your tabbouleh is ready, serve it on a large plate or in a bowl, ready for you and your dinner guests to enjoy. A few slices of lemon as a garnish is a nice little touch.
Recipe Notes
If you only have medium or coarse bulgur, that needs to be boiled, and it won’t taste good if it’s simply soaked in hot water or lemon juice. If you only have medium or coarse bulgur, cook it first according to the package instructions. We’ve made the tabbouleh with fine and with medium bulgur, and it tastes great with either! Just prepare the bulgur accordingly.
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