Tabbouleh · Classic
Classic Parsley Tabbouleh
Mostly parsley, with a little bulgur, ripe tomatoes, cucumber and mint, dressed with plenty of lemon and olive oil. Fresh and herby next to grilled meats, falafel or hummus.
- Prep
- 25 min
- Total
- 45 min
- Serves
- 6
- Level
- Easy
Ingredients
- 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
Steps
- 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.
- While the bulgur soaks, wash the parsley and mint and spin or pat them completely dry, then chop them finely with a sharp knife.
- Stir the olive oil, salt and pepper into the bulgur.
- Add the parsley, mint, tomatoes with their juices, cucumber and green onions and toss well.
- Taste and add more lemon juice or salt; it should taste bright and tangy.
Tip: Fine bulgur softens in lemon juice alone. Coarse bulgur needs 1/2 cup boiling water and 15 minutes first; drain it well.
Tip: For a gluten-free version, use 1 cup cooked quinoa in place of the bulgur.
Storage: Refrigerate up to 2 days; the herbs soften as it sits.
Make ahead: Chop the herbs and vegetables up to 1 day ahead and keep them separate, then toss with the soaked bulgur before serving.
Estimated nutrition per serving: 160 calories · protein 4 g · carbohydrates 17 g · fiber 4 g · sugars 3 g · fat 10 g (saturated 1.5 g) · sodium 320 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 10 of 10 ingredients.