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Salads

Tabbouleh

The Quirky Foodster Team

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25 minutes
Prep
0 minutes
Cook
4
Servings

Ingredients

  • 40 g (1/4 cup) fine bulgur wheat
  • 200 g (about 4 bunches) fresh flat-leaf parsley, finely chopped
  • 15 g (1/4 cup) fresh mint leaves, finely chopped
  • 3 ripe tomatoes, finely diced
  • 3 spring onions, finely sliced
  • 60 ml (1/4 cup) fresh lemon juice
  • 60 ml (1/4 cup) olive oil
  • Salt and black pepper, to taste
  • Baby gem or romaine lettuce leaves, to serve

Method

  1. Rinse the bulgur wheat and soak in cold water for 15 minutes until softened. Drain thoroughly and squeeze out excess water.
  2. In a large bowl, combine the parsley, mint, tomatoes and spring onions.
  3. Add the drained bulgur to the herb mixture.
  4. Whisk the lemon juice and olive oil together, season with salt and pepper, and pour over the salad.
  5. Toss well to combine, adjusting lemon and salt to taste.
  6. Serve chilled or at room temperature, scooped into lettuce leaves.

Introduction: Tabbouleh is a parsley-forward salad from the mountains of Lebanon and Syria, distinct from many
Western versions in that herbs, not bulgur wheat, form the bulk of the dish. Finely chopped parsley is
combined with a small amount of fine bulgur, tomato, mint and a bright lemon-olive oil dressing. It is a
mainstay of the mezze spread and is often eaten scooped in crisp lettuce or vine leaves rather than with a
fork.

Cultural Background: Tabbouleh is a parsley-forward salad from the mountains of Lebanon and Syria, distinct from many
Western versions in that herbs, not bulgur wheat, form the bulk of the dish. Finely chopped parsley is
combined with a small amount of fine bulgur, tomato, mint and a bright lemon-olive oil dressing. It is a
mainstay of the mezze spread and is often eaten scooped in crisp lettuce or vine leaves rather than with a
fork.

Tips: The salad should be mostly herbs, with bulgur used sparingly as a textural addition, not the main bulk. Chop the parsley very finely by hand for the traditional texture; a food processor can turn it mushy. Dice the tomatoes and drain briefly to avoid a watery salad.

Variations: Add finely diced cucumber for extra freshness. Use quinoa instead of bulgur for a gluten-free version. Add pomegranate seeds for a sweet-tart contrast, especially in autumn.

Storage: Best eaten fresh, but can be stored in an airtight container in the refrigerator for up to 1 day.

Reheating: This is a cold salad and does not require reheating.

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