Tabbouleh · Classic

Classic Parsley Tabbouleh

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Before you start

Gather your ingredients

½ cup bulgur, fine grind
⅓ cup lemon juice, about 2 lemons
Swaps for lemon juice
Instead of lemon juice
- Lime juice: The same amount. A different, more floral aroma; works almost everywhere.
- Bottled lemon juice: The same amount. More sour and flatter; fine in cooking and baking, less bright in dressings and drinks.
- White wine vinegar or white vinegar: Half as much. Sharper, with no citrus aroma.
More for lemon juice
¼ cup olive oil
Swaps for olive oil
Instead of olive oil
- Avocado oil or another neutral oil: The same amount. No olive flavor; avocado oil handles higher heat.
- Butter: The same amount. Richer and nutty when browned.
- A neutral oil + more seasoning: The same amount. Dressings lose the fruity, peppery note; a little extra lemon, garlic or mustard makes up for it.
More for olive oil
1 tsp kosher salt
Swaps for kosher salt
Instead of salt
- Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
- Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.
More for salt
¼ tsp black pepper
3 bunches fresh parsley, flat-leaf, leaves finely chopped (about 3 cups)
Swaps for fresh parsley
Instead of parsley
- Dried parsley: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Very mild; it adds color more than flavor.
- Cilantro: The same amount. Stronger and citrusy; suits Mexican and Asian dishes.
- Celery leaves or chervil: The same amount. Celery leaves are peppery and grassy; chervil is mild with a hint of anise.
More for parsley
½ cup fresh mint, leaves finely chopped
Swaps for fresh mint
Instead of mint
- Dried mint: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Dried mint works in tea and some Middle Eastern dishes, not in drinks, fruit salads or garnishes.
- Fresh basil: The same amount. Sweeter and less cooling.
More for mint
3 medium tomatoes, finely diced
1 medium cucumber, finely diced
4 green onions, thinly sliced
Swaps for green onions
Instead of green onions
- Chives: The same amount, for the green tops. Milder and more delicate, without crunch.
- Shallot or red onion: Half as much, chopped fine, for the white parts. Stronger; best cooked or soaked in cold water first.
- Leeks: The same amount, sliced thin. Milder and better cooked than raw.
More for green onions

Step 1 of 5

Rinse the bulgur in a fine-mesh strainer, then put it in a large bowl with the lemon juice and let it soak until tender with a little bite.

Step 2 of 5

While the bulgur soaks, wash the parsley and mint and spin or pat them completely dry, then

chop (how to chop)

Chop Cut food into bite-size pieces that don't have to match exactly. 1. Cut a flat side on round food and lay it on that side so it can't roll.2. Slice the food into strips about as wide as the pieces you want.3. Turn the strips and cut across them.4. Rock the knife over any big pieces until they are about the same size. Done when: The pieces are close enough in size to cook in the same time, about ½ inch unless the recipe says otherwise. Safety: Keep the fingertips of your guiding hand curled under, knuckles toward the blade, and set the board on a damp towel so it can't slide.How to chop vegetables and herbs: mistakes to avoid

them finely with a sharp knife.

Step 3 of 5

Stir the olive oil, salt and pepper into the bulgur.

Step 4 of 5

Add the parsley, mint, tomatoes with their juices, cucumber and green onions and toss well.

Step 5 of 5

Taste and add more lemon juice or salt; it should taste bright and tangy.

All done

Enjoy!

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Ingredients

½ cup bulgur, fine grind
⅓ cup lemon juice, about 2 lemons
Swaps for lemon juice
Instead of lemon juice
- Lime juice: The same amount. A different, more floral aroma; works almost everywhere.
- Bottled lemon juice: The same amount. More sour and flatter; fine in cooking and baking, less bright in dressings and drinks.
- White wine vinegar or white vinegar: Half as much. Sharper, with no citrus aroma.
More for lemon juice
¼ cup olive oil
Swaps for olive oil
Instead of olive oil
- Avocado oil or another neutral oil: The same amount. No olive flavor; avocado oil handles higher heat.
- Butter: The same amount. Richer and nutty when browned.
- A neutral oil + more seasoning: The same amount. Dressings lose the fruity, peppery note; a little extra lemon, garlic or mustard makes up for it.
More for olive oil
1 tsp kosher salt
Swaps for kosher salt
Instead of salt
- Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
- Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.
More for salt
¼ tsp black pepper
3 bunches fresh parsley, flat-leaf, leaves finely chopped (about 3 cups)
Swaps for fresh parsley
Instead of parsley
- Dried parsley: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Very mild; it adds color more than flavor.
- Cilantro: The same amount. Stronger and citrusy; suits Mexican and Asian dishes.
- Celery leaves or chervil: The same amount. Celery leaves are peppery and grassy; chervil is mild with a hint of anise.
More for parsley
½ cup fresh mint, leaves finely chopped
Swaps for fresh mint
Instead of mint
- Dried mint: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Dried mint works in tea and some Middle Eastern dishes, not in drinks, fruit salads or garnishes.
- Fresh basil: The same amount. Sweeter and less cooling.
More for mint
3 medium tomatoes, finely diced
1 medium cucumber, finely diced
4 green onions, thinly sliced
Swaps for green onions
Instead of green onions
- Chives: The same amount, for the green tops. Milder and more delicate, without crunch.
- Shallot or red onion: Half as much, chopped fine, for the white parts. Stronger; best cooked or soaked in cold water first.
- Leeks: The same amount, sliced thin. Milder and better cooked than raw.
More for green onions