Tabbouleh

From Lebanon's kitchens comes tabbouleh, a Levantine salad that puts mountains of fresh parsley ahead of the grain. Fine bulgur soaks briefly, then tosses with mint, tomato, lemon, and olive oil for a bright, herb-forward lunch.

Serves 4

Estimate for one serving

• 210 cal
• 5.2g protein
• 22g carbs
• 14g fat
• 5g fiber

Every recipe here is free to read.

Ingredients

• 1/2 cup fine bulgur wheat
• 1 cup boiling water
• 4 large bunches (about 6 cups chopped) flat-leaf parsley
• 1/2 cup chopped fresh mint leaves
• 3 medium roma tomatoes
• 4 green onions
• 1/3 cup lemon juice
• 1/4 cup extra-virgin olive oil
• 3/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions

1. 1Rinse the fine bulgur in a fine-mesh strainer under cold water until the water runs clear.
2. 2Place the rinsed bulgur in a large heatproof bowl and pour boiling water over it. Stir once, cover tightly with plastic wrap, and let soak for 15 minutes.
3. 3While the bulgur soaks, wash the parsley thoroughly. Dry well with a clean kitchen towel or salad spinner. Remove thick stems and finely chop the leaves and tender stems until you have about 6 cups.
4. 4Finely chop the fresh mint leaves.
5. 5Dice the roma tomatoes into small 1/4-inch pieces, discarding excess seeds and juice.
6. 6Thinly slice the green onions (white and green parts).
7. 7In a small bowl, whisk together the lemon juice, extra-virgin olive oil, kosher salt, and black pepper.
8. 8Uncover the bulgur; it should be tender and all water absorbed. Fluff with a fork and let cool for 5 minutes if still warm.
9. 9Add the chopped parsley, mint, tomatoes, and green onions to the bulgur bowl.
10. 10Pour the lemon-olive oil dressing over the salad and toss gently but thoroughly until evenly combined. Taste and adjust salt or lemon if needed.
11. 11Serve immediately or chill for 15–30 minutes to let flavors meld. Best eaten the same day.