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Tabouli Recipe

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Tabouli, also known as tabbouleh, is a fresh Levantine parsley salad with ripe tomatoes, mint, green onions, fine bulgur, lemon juice, and extra-virgin olive oil. This bright, herb-forward salad is refreshing alongside mezze, grilled dishes, or crisp lettuce leaves.

Ingredients

  • 3 large bunches fresh flat-leaf parsley
  • 1/4 cup fine bulgur wheat
  • 3 medium ripe tomatoes, finely diced
  • 4 green onions, finely sliced
  • 1/4 cup fresh mint leaves, finely chopped
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup fresh lemon juice, plus more to taste
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon freshly ground black pepper
  • Romaine lettuce leaves for serving, optional

Instructions

  1. Rinse the fine bulgur and place it in a small bowl. Soak it in cool water until tender according to the package directions, about 10–20 minutes. Drain thoroughly and squeeze out any excess moisture.
  2. Wash the parsley thoroughly and dry it very well to prevent excess water from diluting the dressing.
  3. Remove the thick parsley stems and finely chop the leaves and tender stems by hand with a sharp knife.
  4. Finely chop the mint, thinly slice the green onions, and finely dice the tomatoes. If the tomatoes are particularly juicy, drain them briefly.
  5. Combine the parsley, mint, tomatoes, green onions, and prepared bulgur in a large mixing bowl.
  6. Pour the fresh lemon juice and extra-virgin olive oil over the salad. Season with salt and black pepper.
  7. Gently toss until all the ingredients are evenly distributed and coated with the dressing.
  8. Taste and adjust with additional lemon juice, olive oil, or salt as desired.
  9. Refrigerate the Tabouli for 15–30 minutes before serving to allow the flavors to blend while keeping the herbs fresh.
  10. Serve chilled or at room temperature, with romaine lettuce leaves if desired.

Notes

  • Dry the parsley thoroughly after washing because excess water can dilute the dressing and make the salad soggy.
  • Chopping the parsley by hand with a sharp knife provides better control over the texture than processing it mechanically.
  • Drain particularly juicy tomatoes briefly before adding them to prevent excess liquid from collecting in the salad.
  • For a bulgur-free variation, omit the bulgur and increase the amount of parsley slightly.
  • For a quinoa variation, replace the bulgur with a small amount of cooked and completely cooled quinoa.
  • For extra crunch and freshness, add finely diced cucumber.
  • For more citrus flavor, increase the lemon juice and add a small amount of finely grated lemon zest.
  • For a sweet-tart variation, scatter pomegranate seeds through the finished salad.
  • Store leftovers in an airtight container in the refrigerator for up to 2–3 days. The herbs have their best texture and color on the first day.
  • If liquid collects during storage, gently toss the salad and drain away any excess before serving.
  • For make-ahead preparation, keep the chopped herbs and vegetables refrigerated separately and add the dressing and seasonings closer to serving time.
  • Serve with hummus, Baba Ganoush, Muhammara, falafel, pita bread, grilled vegetables, kebabs, chicken, or fish.

Nutrition

Find it online: https://thefamilycooking.com/tabouli-recipe/