Tabbouleh
A bright Lebanese herb salad built on mountains of fresh flat-leaf parsley and mint, with fine bulgur, diced tomatoes, and a lemony olive oil dressing. Refreshing and vibrant.
Ingredients
- 1/4 cup fine bulgur wheat, soaked
- 1/2 cup boiling water
- 2 bunches flat-leaf parsley, finely chopped
- 1/2 cup fresh mint leaves, finely chopped
- 2 ripe tomatoes, finely diced
- 4 green onions, finely chopped
- 1/4 cup fresh lemon juice
- 1/4 cup extra virgin olive oil
- 1/2 tsp salt
- 1/8 tsp ground allspice
Instructions
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1
Pour 1/2 cup boiling water over 1/4 cup fine bulgur wheat and let soak for 15-20 minutes until tender. Drain any excess water and fluff.
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2
Finely chop 2 bunches flat-leaf parsley and 1/2 cup fresh mint leaves. The herbs should make up the bulk of the salad.
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3
Combine the soaked bulgur, parsley, mint, 2 finely diced ripe tomatoes, and 4 finely chopped green onions in a large bowl.
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4
Whisk together 1/4 cup fresh lemon juice, 1/4 cup extra virgin olive oil, 1/2 tsp salt, and 1/8 tsp ground allspice.
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5
Pour the dressing over the salad and toss well to combine.
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6
Let rest 10-15 minutes for flavors to meld, then taste and adjust seasoning before serving.