Tabbouleh
Tabbouleh is the ultimate expression of Levantine freshness—a herb-forward salad that is the centerpiece of any mezze. Unlike Western versions that often use too much grain, authentic Tabbouleh is an explosion of finely hand-chopped flat-leaf parsley and mint, held together by a zesty dressing of extra-virgin olive oil and fresh lemon juice. It is incredibly nutrient-dense, vibrant, and cooling. The key to a master-chef Tabbouleh is the knife work; the herbs must be chopped cleanly and never bruised, ensuring the salad remains airy and crisp rather than wet and mushy.
Chef's Secret: The most important secret is to ensure your parsley is bone-dry before chopping. If there is any moisture on the leaves, the parsley will clump and turn into a paste rather than light, distinct green flakes.
Ingredients
- Fine Bulgur 1/4 cup
- Flat-leaf Parsley 3 large bunches
- Fresh Mint 1/2 cup
- Roma Tomatoes 2
- Scallions 2
- Extra-virgin Olive Oil 1/4 cup
- Lemon Juice 3 tbsp
- Salt 1/2 tsp
- Allspice pinch
Instructions
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Bulgur Prep: Place 1/4 cup of fine bulgur wheat in a small bowl. Pour 1/4 cup of boiling water over it, cover, and let it sit for 15 minutes. Fluff with a fork and let it cool completely.Expert Tip: Tabbouleh is a parsley salad with a little bulgur, not a bulgur salad with a little parsley. The grains should be a minor texture, not the bulk of the dish.
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The Parsley: Wash 3 large bunches of flat-leaf parsley and pat them completely dry. Remove the thick stems. Gather the leaves into a tight bundle and use a very sharp knife to finely chop them into tiny flakes.Expert Tip: Never use a food processor! It will bruise the parsley and release bitter juices. Hand-chopping keeps the salad 'fluffy' and vibrant.
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The Mint: Finely chop 1/2 cup of fresh mint leaves. Add to the bowl with the parsley. The mint provides the cooling aromatic lift that balances the earthy parsley.
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Vegetable Prep: Finely dice 2 firm Roma tomatoes and 2 scallions. Place the tomatoes in a sieve for 5 minutes to drain their excess juice before adding to the herbs.Expert Tip: Draining the tomatoes prevents the Tabbouleh from sitting in a pool of watery juice at the bottom of the bowl, which would make the bulgur soggy.
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The Dressing: In a jar, whisk 1/4 cup extra-virgin olive oil, 3 tablespoons lemon juice, 1/2 teaspoon salt, and a pinch of allspice.Expert Tip: Allspice is the 'hidden' ingredient in authentic Lebanese Tabbouleh; it adds a subtle, warm complexity that you can't quite place but would miss if it were gone.
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The Toss: Combine the herbs, tomatoes, onions, and fluffed bulgur. Pour the dressing over and toss gently with your hands or two spoons.
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Final Rest: Let the salad sit for 15 minutes before serving. This allows the bulgur to absorb the lemon and olive oil, softening the grains and melding the flavors together.
Nutrition Information
140
Calories
3g
Protein
15g
Carbs
9g
Fat