Lebanese Tabbouleh Grain Bowl with Bulgur and Herbs

About This Recipe

This bowl is built around tabbouleh, the herb salad that's really more parsley than grain, unlike many Western versions that flip that ratio. Traditional tabbouleh uses only a small amount of fine bulgur, just enough to add a little body, while bowlfuls of finely chopped parsley and mint carry the dish, dressed simply with lemon juice and olive oil. Here that classic is turned into a heartier grain bowl by adding a base of cooked bulgur underneath the tabbouleh itself, along with tomatoes, cucumber and chickpeas, so it works as a full lunch rather than a side salad. The parsley must be chopped very finely by hand, not in a food processor, which bruises the leaves and turns them mushy and dark. The dressing, just lemon juice, olive oil and salt, needs to go on right before serving, since salted, dressed parsley wilts and releases water quickly, turning a bright bowl into a soggy one within the hour.

Ingredients

Serves 4

• 0.5 cupfine bulgur(soaked)
• 4 cupsflat-leaf parsley(finely chopped, tightly packed)
• 0.25 cupfresh mint(finely chopped)
• 3tomatoes(finely diced)
• 1cucumber(finely diced)
• 4scallions(thinly sliced)
• 1 can (400g)chickpeas(drained and rinsed)
• 0.33 cuplemon juice
• 0.33 cupolive oil
• 1.5 tspfine sea salt
• 0.5 tspblack pepper
• 1 cupcooked bulgur(for the base)

Instructions

1. 1

   Soak the bulgur

   Cover the 1/2 cup fine bulgur with cold water and soak 15 minutes until softened, then drain well and squeeze out excess water.

2. 2

   Cook the base bulgur

   Separately, simmer 1 cup coarse or medium bulgur with 1.5 cups water and a pinch of salt, covered, for 12-15 minutes until tender, then fluff and cool.

3. 3

   Chop the parsley finely

   Working in batches, gather the parsley into tight bunches and chop finely with a sharp knife, rocking the blade rather than sawing, until the pieces are small and uniform.

   Chop parsley by hand, not in a food processor — the blade bruises the leaves and turns the salad grey and watery.

4. 4

   Combine the salad

   In a large bowl, combine the chopped parsley, mint, tomatoes, cucumber, scallions, chickpeas and soaked bulgur.

5. 5

   Dress just before serving

   Whisk lemon juice, olive oil, salt and pepper. Pour over the salad and toss well only right before serving, not ahead of time.

6. 6

   Assemble the bowls

   Spoon the cooked base bulgur into bowls, then top generously with the tabbouleh-style salad.

Variations

• •

  Classic tabbouleh: skip the base bulgur and chickpeas entirely and serve the herb salad on its own, as traditionally done.

• •

  Add pomegranate seeds for a sweet-tart pop of color and flavor, common in some regional Lebanese versions.

• •

  Swap chickpeas for grilled halloumi for a warm, salty protein addition.

Storage

Store the undressed components separately for up to 2 days; once dressed, tabbouleh is best eaten within a few hours as the parsley releases water and turns soggy.

Frequently Asked Questions