Tabbouleh

Name: Tabbouleh
Prep time: 40 min
Total time: 40 min
Yield: Makes 4 servings
Cuisine: Middle East
Ingredients: ¼ cup fresh lemon juice, or to taste; ⅔ cup fine (#1) or medium (#2) bulgur; ½ cup extra virgin olive oil; 2 cups roughly chopped fresh parsley, leaves and small stems only; Salt and black pepper to taste; 1 cup roughly chopped fresh mint leaves; ½ cup chopped scallion; 4 medium tomatoes, cored, seeded, and chopped

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
40 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

Tabbouleh, the well-known salad that uses bulgur as its base (usually; there’s also a rice version, which I’ve included as a variation), should be dominated by its herbs, mostly parsley but also mint. You can prepare the bulgur ahead of time and toss in the herbs right before serving.

Ingredients

⅔ cup fine (#1) or medium (#2) bulgur
½ cup extra virgin olive oil

Middle East
Vegan

Method

Soak the bulgur in hot water to cover until tender, 15 to 30 minutes. (Meanwhile, prepare the other ingredients.) Drain the bulgur well, squeezing out as much of the water as possible. Toss the bulgur with the oil and lemon juice and season to taste.
Just before you’re ready to eat, add all the remaining ingredients and toss gently. Taste, adjust the seasoning