Tabbouleh
Real tabbouleh is a herb salad first and a grain salad second — there's several times more parsley than bulgur. It comes out vivid green, lemony and incredibly fresh, like a cold drink on a hot day. The trick is a sharp knife and bone-dry herbs, so they slice cleanly instead of bruising.
- Prep
- 30 min
- Rest
- 20 min
- Total
- 50 min
- Servings
- 4
- Level
- Easy
- Per serving
- 210 kcal
Ingredients
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What to use instead
For a gluten-free version, swap the bulgur for the same amount of cooked quinoa.
Makes: 4 servings
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Soak the bulgur
Rinse the bulgur in a fine sieve and tip it into a large bowl. Pour over the lemon juice, stir and leave for 20 minutes — the grains will swell and turn tender with a pleasant bite.
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Step 2: Dice the tomatoes
Cut the tomatoes into small 5 mm dice. Pile them, juices and all, on top of the bulgur — the juice helps finish softening the grains.
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Step 3: Dry the herbs
Wash the parsley and mint and dry them as thoroughly as possible, in a salad spinner or rolled in a tea towel. Cut off the thick parsley stems (the thin top ones can stay) and pick the mint leaves.
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Step 4: Chop the herbs
Gather the parsley into a tight bundle and slice it finely with a very sharp knife, then run the knife through it once more. Do the same with the mint, and slice the spring onions into thin rings.
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Step 5: Toss and season
Add the herbs and spring onions to the bulgur and tomatoes, season with salt and pepper, pour over the oil and toss with your hands or two spoons. Taste: it should be bright and lemony, so add more juice or salt if needed.
Tips & variations
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Tip
Don't chop the herbs in a food processor — they turn into a wet paste and darken.
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Swap
For a gluten-free version, swap the bulgur for the same amount of cooked quinoa.
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Variation
Add finely diced cucumber, or a pinch of baharat spice mix for a warmer aroma.
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Storage
Best the day it's made. It keeps covered in the fridge for up to a day, though the herbs slowly darken.
Nutrition
| 1 serving | Whole dish 4 servings | |
|---|---|---|
| Energy | 210 kcal | 840 kcal |
| Protein | 4 g | 16 g |
| Fat | 14 g | 56 g |
| Carbohydrates | 17 g | 68 g |
Approximate values calculated from standard ingredient data.
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