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How to Make Tabbouleh Salad

Name: How to Make Tabbouleh Salad
Yield: 4
Ingredients: 1/2 cup fine bulgur; 1/4 cup fresh lemon juice; 1/4 cup warm water; 2 large bunches flat-leaf parsley; 1/2 bunch fresh mint; 2 medium tomatoes; 4 scallions; 3 tablespoons olive oil; to taste salt

Tabbouleh is about the herbs, not the bulgur. Soak fine bulgur in lemon juice and water until tender, then fold in loads of chopped parsley, mint, tomatoes, and scallions. The key is chopping everything knife-blade fine and letting the salad rest so the bulgur drinks up all those bright flavors.

Total time: 1 hr 40 min
Hands-on: 30 min
Serves: 4
Difficulty: Easy

Ingredients

1/2 cup fine bulgur
1/4 cup fresh lemon juice
1/4 cup warm water
2 large bunches flat-leaf parsley
1/2 bunch fresh mint
2 medium tomatoes
4 scallions
3 tablespoons olive oil
to taste salt

Step by step

Soak the bulgur. Place 1/2 cup fine bulgur in a bowl. Add 1/4 cup fresh lemon juice and 1/4 cup warm water. Stir once and let sit for 30 minutes until the grains are tender but still have bite.
Prep the herbs. Wash 2 large bunches of flat-leaf parsley and 1/2 bunch fresh mint. Shake dry, then chop as fine as you can manage. You want tiny pieces, not chunks. This takes time but makes all the difference.
Dice the tomatoes. Core 2 medium tomatoes and dice them small, about 1/4-inch pieces. Sprinkle with salt and let them drain in a colander for 10 minutes to remove excess water.
Slice the scallions. Trim 4 scallions and slice them thin, using both white and green parts. Keep your knife sharp and work steadily for even pieces.
Mix everything together. Fluff the bulgur with a fork, then add the herbs, drained tomatoes, and scallions. Drizzle with 3 tablespoons olive oil and season with salt. Toss gently with your hands.
Let it rest. Cover and refrigerate for at least 1 hour. Taste before serving and adjust with more lemon juice, olive oil, or salt as needed.

Tips & troubleshooting

Buy bulgur from Middle Eastern markets for the best quality and finest grind
The herbs should vastly outnumber the bulgur when you look at the finished salad
Salt the tomatoes separately to draw out water, or your tabbouleh will be soggy
Taste after chilling - cold foods need more seasoning than warm ones

Variations

Lebanese-style. Use mostly parsley with just a touch of mint. Add diced cucumber and a pinch of allspice.
Turkish kisir. Add tomato paste to the bulgur soaking liquid, plus red pepper flakes and chopped walnuts.
Grain-free version. Skip the bulgur entirely and make it purely a chopped herb salad with tomatoes and onions.

Questions

Can I make tabbouleh ahead of time?: Yes, it actually improves after a few hours in the fridge. Make it in the morning for dinner, but don't let it sit more than a day or the herbs will wilt.
What if I can't find fine bulgur?: Medium bulgur works but needs longer soaking, about 45 minutes. Coarse bulgur is too chewy for tabbouleh.
How do I keep the herbs from browning?: Chop them right before mixing and make sure they're completely dry. The lemon juice helps preserve their color too.
Can I use other herbs?: Parsley is essential, but you can swap mint for dill or add small amounts of cilantro. Just keep the proportions mostly parsley.