Classic Tabbouleh
This is a dish about knife skills and timing. If you chop the herbs too far in advance, they will bruise and wilt; if the bulgur is over-soaked, it turns to mush.
The sharpness of the blade matters.
Use a very sharp chef's knife to ensure the parsley is cut cleanly rather than crushed, which preserves its vibrant green color and structural integrity.
- large mixing bowl
- sharp chef's knife
- small bowl for soaking bulgur
What goes in.
- 1/4 cupfine-grain bulgur
- 3 bunchesflat-leaf parsley, washed and dried thoroughly
- 1/2 cupfresh mint leaves
- 3firm plum tomatoes, seeds removed and diced
- 4scallions, whites and light greens, sliced thin
- 1/3 cupextra-virgin olive oil
- 1/4 cupfresh lemon juice
- 1 tspfine sea salt
Avoid the food processor
A machine will turn your herbs into a paste. Use your knife to create a fine, uniform chop that allows the dressing to coat the leaves without turning them into soup.
The method.
Soak the bulgur
Place the bulgur in a small bowl and cover with 1/2 cup of cold water. Let it sit for 20 minutes until the grains are tender but still retain a bit of chew. Drain any excess water completely.
Prep the herbs
Pick the parsley and mint leaves off their thick stems. Gather the leaves into a tight bunch and slice them into thin ribbons, then chop across to create tiny, uniform flecks.
Combine the base
In a large bowl, mix the chopped herbs, tomatoes, and scallions. Add the drained bulgur.
Dress the salad
Whisk the olive oil, lemon juice, and salt together in a small jar. Pour over the salad only when ready to serve. Toss gently until every leaf is coated.
Other turns to take.
Spicy Tabbouleh
Add a teaspoon of red pepper flakes or finely minced fresh chili to the dressing for a sharp kick.
Cucumber Crunch
Add one small Persian cucumber, diced into small pieces, for extra texture.
When it doesn't go to plan.
Dry your parsley thoroughly after washing; wet herbs will make the dressing slide off and dilute the flavor.
The ratio should lean heavily toward parsley; if you can see more grain than green, you have added too much bulgur.
If you must prepare ahead, keep the herbs, tomatoes, and bulgur in the bowl but wait to add the dressing and salt until the last minute.
The ones that keep coming up.
Can I use couscous instead of bulgur?
Couscous has a different texture and will change the character of the dish, but it can be used in a pinch if you cook it to a firm consistency.
Why did my salad get soggy?
You likely added the salt or dressing too far in advance, which draws the water out of the tomatoes and herbs.
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