Lebanese Tabbouleh – Fresh Parsley, Mint, Tomato and Bulgur Salad

About This Recipe

Authentic Lebanese tabbouleh is primarily a parsley salad — not a bulgur salad with some parsley in it. This distinction is the most important thing to understand about the dish: the bulgur is a small accent, used in tiny quantities, while mountains of fresh flat-leaf parsley, mint, tomatoes, and spring onion are the body. The result is extraordinarily fresh, bright, and intensely herbal — dressed simply with lemon juice and olive oil. The technique that separates excellent tabbouleh from average tabbouleh is the knife work. All the herbs and vegetables should be chopped very finely and evenly — not processed in a blender or food processor. The parsley should be so finely chopped that the strands are almost unrecognisable; the tomatoes diced small enough that they integrate rather than dominate. The bulgur is hydrated directly in the lemon juice, needing no cooking. Tabbouleh must rest for 15–20 minutes after mixing so the bulgur fully absorbs the liquid and the flavours meld. Serve with cos (romaine) lettuce leaves to scoop, or with warm flatbread. It is naturally vegan and gluten-free in small bulgur quantities.

Ingredients

Serves 4

• 3 large bunchesflat-leaf parsley(very finely chopped)
• 1 small bunchfresh mint(very finely chopped)
• 4spring onions(very finely sliced)
• 3ripe tomatoes(finely diced)
• 3 tbspfine bulgur wheat
• 4 tbspextra-virgin olive oil
• 4 tbspfresh lemon juice(approximately 2 lemons)
• 1 tspsalt
• 1/4 tspground allspice
• cos lettuce leaves(to serve)

Instructions

1. 1

   Hydrate the bulgur

   Combine bulgur with lemon juice and a pinch of salt. Leave 15 minutes — the bulgur absorbs the lemon juice and softens without cooking.

2. 2

   Chop the herbs

   Wash and thoroughly dry the parsley and mint. Chop very finely with a sharp knife — the finer, the more authentic.

   Wet herbs make tabbouleh soggy. Dry them completely in a salad spinner and on paper towels before chopping.

3. 3

   Combine

   Combine parsley, mint, spring onion, tomatoes and hydrated bulgur. Add olive oil, remaining lemon juice, salt and allspice. Toss.

4. 4

   Rest and serve

   Leave 15 minutes. Taste — add more lemon or salt. Serve with cos lettuce leaves for scooping.

Variations

• •

  Pomegranate tabbouleh: add pomegranate seeds for sweetness and colour.

• •

  Replace bulgur with quinoa for a gluten-free version with added protein.

Storage

Best eaten within 2 hours of making. The parsley wilts and releases water over time.

Frequently Asked Questions