Tabbouleh
A bright, herb-forward salad where finely chopped parsley dominates — a Levantine dish claimed across Lebanon, Syria, Palestine, and Jordan alike; genuine tabbouleh is roughly 80% parsley, with just enough soaked bulgur to bind it.
Vegan
⚠ Contains: Gluten. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1/4 cup fine bulgur
- 3 cups finely chopped flat-leaf parsley (packed)
- 1/4 cup finely chopped fresh mint
- 3 tomatoes, finely diced
- 3 scallions or 1/2 small onion, finely minced
- 1/3 cup fresh lemon juice
- 1/4 cup extra virgin olive oil
- Salt and black pepper, to taste
- Romaine or gem lettuce leaves, to serve
Steps
- Soak the bulgur in the lemon juice for 15-20 minutes, until softened — do not boil it.
- Finely chop the parsley, mint, tomatoes, and scallions (a sharp knife, not a food processor, keeps the herbs from turning mushy).
- Combine the softened bulgur with the chopped parsley, mint, tomatoes, and scallions in a large bowl.
- Dress with olive oil, season with salt and pepper, and toss well.
- Serve immediately, scooped onto lettuce leaves, or chilled briefly if preferred.