Tabbouleh (Lebanese Parsley and Bulgur Salad)

About This Recipe

Tabbouleh is often misunderstood outside Lebanon as primarily a bulgur salad, when in fact it's fundamentally a parsley salad, with only a small amount of fine bulgur used to add a bit of texture against the dominant fresh herbs. The parsley and mint must be chopped very finely by hand, a technique that takes real knife skill and patience, since a food processor tends to bruise and darken the herbs rather than giving the clean, bright cut that defines proper tabbouleh. Dressed generously in lemon juice and good olive oil right before serving, tabbouleh is meant to taste overwhelmingly of fresh herbs and citrus, the tomato and bulgur playing clearly supporting roles rather than bulking out the dish.

Ingredients

Serves 4

• 3 tbspfine bulgur
• 4 cupsfinely chopped flat-leaf parsley(tightly packed before chopping)
• 1/4 cupfinely chopped mint
• 3tomatoes(finely diced)
• 3scallions(finely chopped)
• 1/3 cuplemon juice
• 1/4 cupolive oil
• 1 tspsalt
• 1/4 tspblack pepper
• 1 headromaine lettuce(leaves separated, for serving)

Instructions

1. 1

   Soak the bulgur

   Soak the fine bulgur in a small bowl of water for 10 minutes, then drain thoroughly and squeeze dry.

2. 2

   Chop the parsley

   Wash and dry the parsley thoroughly, then chop it very finely by hand using a sharp knife.

   Chop the parsley by hand with a sharp knife rather than a food processor — a processor bruises the leaves and turns them dark and watery.

3. 3

   Chop the remaining ingredients

   Finely chop the mint, dice the tomatoes small, and finely chop the scallions.

4. 4

   Combine

   Toss the chopped parsley, mint, tomato, scallions and drained bulgur together in a large bowl.

5. 5

   Dress

   Whisk lemon juice, olive oil, salt and pepper, then pour over the salad and toss well just before serving.

6. 6

   Serve

   Serve with romaine lettuce leaves for scooping.

Variations

• •

  Some regions use a slightly larger grain of bulgur, though fine bulgur is more traditional in Lebanese versions.

• •

  A version with pomegranate seeds scattered on top adds a festive, tart-sweet touch.

• •

  Quinoa can substitute for bulgur for a gluten-free version, though it's a modern adaptation.

Storage

Best eaten fresh within a few hours of making; refrigerate leftovers up to a day, though the parsley will darken and soften over time.

Frequently Asked Questions