Tabbouleh

About This Recipe

Tabbouleh is one of Lebanon's most refreshing dishes — a salad of finely chopped parsley, mint, and tomatoes bound with bulgur wheat and dressed in lemon juice and olive oil. The herbs should dominate; the bulgur is just a binder. It's eaten as a starter, side dish, or wrapped in lettuce leaves, and represents the freshness and simplicity of Lebanese home cooking.

Ingredients

Serves 4

• 2 cupsfresh parsley, finely chopped
• 1 cupfresh mint, finely chopped
• 1/2 cupfine bulgur wheat
• 3 mediumtomatoes, finely diced
• 4 stalksgreen onion, chopped
• 1/4 cuplemon juice
• 1/4 cupolive oil
• 1 tspsalt
• 1/2 tspblack pepper

Instructions

1. 1

   Soak bulgur

   Pour boiling water over bulgur, cover, and let sit 10 minutes. Drain and squeeze dry.

2. 2

   Combine

   Toss parsley, mint, tomatoes, green onion, and bulgur together.

3. 3

   Dress

   Add lemon juice and olive oil. Season with salt and pepper. Toss gently.

4. 4

   Serve

   Serve at room temperature with lettuce leaves for wrapping.

Variations

• •

  Use crushed wheat instead of bulgur.

• •

  Add pomegranate seeds for tartness.

Storage

Best eaten fresh, but refrigerate up to 2 days.

Frequently Asked Questions