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Tabbouleh

Total Time 20 minutes
Servings: 4 4–6 servings
Course: Starter / Side Salad
Cuisine: Lebanese
Ingredients Method Notes

Ingredients
  

  • 3 large bunches flat-leaf parsley very finely chopped
  • 1 bunch fresh mint leaves finely chopped
  • 3 ripe tomatoes very finely diced
  • 4 spring onions very finely sliced
  • 3 tbsp fine bulgur wheat soaked in cold water for 15 min and well drained
  • Juice of 2 lemons or to taste
  • 5 tbsp extra virgin olive oil
  • Salt and pepper

Method
 

  1. The key to authentic tabbouleh is very finely chopped parsley — it should be almost minced. Use a sharp knife and be patient.
  2. Combine the chopped parsley, mint, tomatoes and spring onions in a large bowl.
  3. Squeeze out any remaining water from the soaked bulgur and add to the bowl.
  4. Dress with lemon juice and olive oil. Season generously with salt and pepper.
  5. Toss well and taste — it should be bright, lemony and very herby. The bulgur provides texture but should not dominate.
  6. Serve on a bed of cos or iceberg lettuce leaves, which can be used to scoop the salad.

Notes

Source: Classic Lebanese recipe. Estimated values per serving. For general guidance only — actual values may vary with cooking style, ingredient brands, portion size and any additional ingredients or accompaniments.

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