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Print: Classic Parsley Tabbouleh

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Classic Parsley Tabbouleh

Ingredients · Serves 6 · Prep 25 min · Total 45 min

  • ½ cup bulgur, fine grind
  • ⅓ cup lemon juice, about 2 lemons
  • ¼ cup olive oil
  • 1 tsp kosher salt
  • ¼ tsp black pepper
  • 3 bunches fresh parsley, flat-leaf, leaves finely chopped (about 3 cups)
  • ½ cup fresh mint, leaves finely chopped
  • 3 medium tomatoes, finely diced
  • 1 medium cucumber, finely diced
  • 4 green onions, thinly sliced
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Classic Parsley Tabbouleh

Steps

  1. 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.
  2. While the bulgur soaks, wash the parsley and mint and spin or pat them completely dry, then chop them finely with a sharp knife.
  3. Stir the olive oil, salt and pepper into the bulgur.
  4. Add the parsley, mint, tomatoes with their juices, cucumber and green onions and toss well.
  5. Taste and add more lemon juice or salt; it should taste bright and tangy.