Tabbouleh

Matte Black Bowls
by Matte Black Bowls
4 People
30 min

The key to a great tabbouleh is finely chopping the parsley and mint. The finer the chop, the better the texture of the salad. You can adjust the amount of lemon juice and olive oil according to your taste preference. For the best flavor, let the tabbouleh sit for at least 30 minutes before serving. This allows the bulgur to absorb the flavours of the lemon juice and olive oil.


Tabbouleh is traditionally served cold or at room temperature. It can be enjoyed on its own, as a side dish, or with pita bread.



This can be stored in the refrigerator for up to 2 days. The flavors will continue to meld and improve over time.


Tabbouleh
Recipe details
  • 4  People
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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Ingredients
  • 1 cup fine bulgur wheat
  • 2 cups boiling water
  • 2 large bunches of fresh parsley, finely chopped
  • 1/2 cup fresh mint leaves, finely chopped
  • 1/2 cucumber, finely diced
  • 1/2 cup fresh lemon juice (about 2-3 lemons)
  • 1/3 cup extra-virgin olive oil
  • Salt and pepper, to taste
Instructions
Place the bulgur in a large bowl and pour the boiling water over it. Cover the bowl and let it sit for about 15-20 minutes, or until the bulgur is tender and has absorbed the water.
Once ready, fluff the bulgur with a fork to separate the grains and let it cool to room temperature.
Prepare the Vegetables and Herbs:
While the bulgur is cooling, finely chop the parsley and mint leaves. The parsley should be the main herb, with mint adding a fresh flavor.
Dice the cucumber.
Combine Ingredients:
In a large mixing bowl, combine the cooled bulgur, chopped parsley, mint, and , cucumber.
Season and Dress the Salad:
Add the lemon juice and olive oil to the mixture. Season with salt and black pepper to taste.
Mix everything well to ensure the bulgur and vegetables are evenly coated with the dressing.
Comments
  • Sit12750421 Sit12750421 on Aug 12, 2024

    To begin with, your recipe is basicly correct , but try to add chopped tomatoes and green onions with or instead of cucumbers, and you will have an authentic Lebanese recipe. Then you can make several vege and spice additions. Thanks.
  • Dr T Dr T on Aug 12, 2024

    What is the best way to chop the parsley

    • NL NL on Aug 12, 2024

      There may be a better way, but I always have used two knives; one in each hand. My ex-husband was from the Middle East. He taught me this way. We always added green onion, tomato, and radishes with the cucumber. We also let the bulgar set in lemon juice (just enough to cover the bulgar) until softened.
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