Lebanese Tabbouleh
This herb-forward classic flips the usual grain salad ratio, using just a little fine bulgur to bind an enormous amount of finely chopped parsley, mint, tomato, and scallion. Fresh lemon juice and good olive oil make it taste bright and clean.
Ingredients
- 1/3 cup fine bulgur wheat
- 4 bunches flat-leaf parsley, finely chopped (about 4 cups packed)
- 1/2 cup fresh mint leaves, finely chopped
- 4 scallions, finely sliced
- 3 medium ripe tomatoes, finely diced
- 1 mini seedless cucumber, finely diced
- 1/2 cup fresh lemon juice (about 3 lemons)
- 1/2 cup extra-virgin olive oil
- 1 1/4 teaspoons kosher salt
- 1/4 teaspoon ground allspice
- 1/4 teaspoon black pepper
- 1 romaine heart, leaves separated, for serving
Instructions
- Place the 1/3 cup bulgur in a small bowl and cover with 1/3 cup cold water. Let it soak for 20 minutes, until softened and the water is absorbed, then fluff with a fork.
- While the bulgur soaks, wash the parsley and mint and spin or pat them completely dry - excess water will make the salad soggy.
- Finely chop the parsley by hand with a sharp knife until it is almost minced; you want fine, fluffy pieces rather than a rough chop.
- Finely chop the mint leaves the same way and set both herbs aside in a large mixing bowl.
- Finely dice the tomatoes and cucumber into small, even 1/4-inch pieces so every bite has a mix of textures.
- Add the diced tomato, diced cucumber, sliced scallions, and drained soaked bulgur to the bowl with the herbs.
- In a separate small bowl, whisk together the fresh lemon juice, olive oil, kosher salt, allspice, and black pepper.
- Pour the dressing over the parsley mixture and toss thoroughly with two large spoons or clean hands until every strand of herb glistens.
- Taste and add a little more salt or lemon juice if needed; the salad should taste bright and slightly tart.
- Let the tabbouleh sit for at least 10 minutes at room temperature before serving so the bulgur can absorb some of the dressing.
- Serve scooped into whole romaine leaves for eating out of hand, or in a bowl with pita on the side.
Why You'll Love This
- Herbs, not grain, are the star - a refreshing change from heavier grain salads
- Naturally vegan and gluten-friendly if made with quinoa in place of bulgur
- Tastes even better after an hour in the fridge as the flavors meld
Dry the parsley and mint thoroughly after washing; any lingering water dilutes the dressing and makes the salad watery within an hour.
Dice the tomato over a bowl and drain off the excess juice before adding it, or the salad will turn soupy.
Nutrition
| Calories | 175 |
| Protein | 3 g |
| Fat | 14 g |
| Carbs | 13 g |
| Fiber | 3 g |
| Sodium | 340 mg |
Estimated per serving
