Tabbouleh
The secret to this dish is the knife work. If you bruise the herbs with a dull blade, the salad turns muddy; use a sharp chef's knife and move through the leaves cleanly to keep them vibrant.
The parsley must be bone-dry
Wash the herbs well ahead of time and spin them completely dry. Any lingering water on the leaves will cause the salad to pool and lose its structure.
- sharp chef's knife
- large mixing bowl
- fine-mesh sieve
What goes in.
- 1/2 cupfine-grain bulgur wheat
- 3 cupsflat-leaf parsley, tightly packed and finely chopped
- 1/2 cupfresh mint leaves, finely chopped
- 3firm, ripe tomatoes, seeded and diced small
- 4scallions, thinly sliced
- 1/3 cupextra-virgin olive oil
- 1/4 cupfresh lemon juice
- to tastesea salt
Softening the grain
Do not cook the bulgur. Soak it in cold water for 20 minutes, then squeeze it tightly in your hands or a cloth to remove every drop of moisture before tossing it with the herbs.
The method.
Hydrate the grain
Place bulgur in a bowl and cover with cold water. Let sit for 20 minutes until tender. Drain through a fine-mesh sieve and press firmly to extract all excess water.
Prep the aromatics
Chop the parsley and mint by hand. Aim for small, uniform pieces without crushing the stems. Slice the scallions into thin rounds.
Process tomatoes
Cut tomatoes into 1/4-inch cubes. If they are very juicy, let them sit in the sieve for a few minutes so the excess liquid drains away.
Emulsify and combine
Whisk olive oil, lemon juice, and salt in the bottom of your serving bowl. Add the bulgur, herbs, tomatoes, and scallions. Fold together gently until everything is evenly coated.
Other turns to take.
Cucumber addition
Add 1/2 cup of finely diced, seeded cucumber for a crunch that lasts longer than the tomato.
Spiced variation
Add a pinch of allspice or ground cinnamon to the dressing for a warm, aromatic depth.
When it doesn't go to plan.
Discard the thick, bottom stems of the parsley, but keep the tender upper stems for texture.
Tabbouleh is best consumed within an hour of dressing; the lemon juice will bleach the bright green color of the parsley if left to sit longer.
Taste the lemon juice before adding; if it is exceptionally sharp, use slightly less to ensure the olive oil remains the primary flavor.
The ones that keep coming up.
Can I use couscous instead of bulgur?
You can, but the texture will be soft rather than slightly chewy. Bulgur is the traditional choice for a reason.
Is it okay to use a food processor to chop the parsley?
Avoid it. A processor will bruise the edges of the leaves, causing them to turn black and release bitter juices.
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