Learn how to make delicious, authentic tabbouleh at home!
Ingredients
1/2 cup
Bulgur, dry
(or 1 1/2 cup cooked)
1 cup
Cucumber
(small-medium; diced)
1 cup
Tomato
(the ripest reddest tomato you can find; diced; (1 large))
1 tsp
Salt
(fine sea; divided)
3 bunch
Parsley, fresh
(medium; curly)
1/3 cup
Mint, fresh
(2/3 ounce; chopped)
1/3 cup
Green onion
(thinly sliced)
1/3 cup
Olive Oil, Extra Virgin
(extra-virgin)
3 tbsp
Lemon juice
(to taste)
1 clove(s)
Garlic
(pressed or minced)
Instructions
Cook or soak the bulgur until tender according to package directions. Drain off any excess water, and set aside to cool.
Meanwhile, combine the diced cucumber and tomato in a medium bowl with 1/2 teaspoon of the salt. Stir, and let the mixture rest for at least 10 minutes, or until you’re ready to mix the salad.
To prepare the parsley, cut off the thick stems. Then, finely chop the parsley and remaining stems—you can do this by hand, but it’s much easier in a food processor with the standard “S” blade. Process 1 bunch at a time (it should yield about 1 cup chopped), transferring the chopped parsley to a large serving bowl before proceeding with the next.
Add the cooled bulgur, chopped fresh mint, and green onion to the bowl of parsley. Strain off and discard the cucumber and tomato juice that has accumulated in the bottom of the bowl (this ensures that your tabbouleh isn’t too watery). Add the strained cucumber and tomato to the bowl.
In a small measuring cup or bowl, whisk together the olive oil, 3 tablespoons lemon juice, garlic, and remaining 1/2 teaspoon salt. Pour it into the salad and stir to combine. Taste, and adjust if necessary.
If you have the time, let the salad rest for 15 minutes before serving to let the flavors mingle. Otherwise, you can serve it immediately or chill it for later.
Notes:
Tip:
To make this recipe gluten-free, substitute the bulgar (cracked wheat) for quinoa. You’ll use the same amount (½ cup) uncooked quinoa, or 1 ½ cups cooked leftover quinoa.
Storage Instructions:
Tabbouleh will keep well in the refrigerator, covered, for up to 4 days.
