Tabbouleh

Name: Tabbouleh
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Cuisine: Levantine
Ingredients: 3 bunches parsley; 1/3 cup fine bulgur; 3 tomato; 3 sticks green onions; 1/2 cup fresh mint; 1/2 cup lemon juice; 1/3 cup olive oil; 1 teaspoon salt

Finely chopped parsley with bulgur, tomatoes and mint, with lemon juice and olive oil.

Vegan

Cooking time: 40 min
Hands-on time: 30 min
Free time: 15 min
Difficulty: Medium
Cuisine: Levantine
Calories: 160
Contains: Gluten

Tabbouleh is a parsley salad, not a bulgur salad — that's the test. Finely chopped with a sharp knife, bulgur soaked in tomato juice, not water, and a balance of lemon and oil make it the undisputed queen of the mezze.

Before you start

Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
Serving timePrepare the ingredients in advance, but add the dressing just before serving so that the salad stays fresh.

Ingredients

4people

Amounts follow the number of people

To prepare tabbouleh

3 bunches parsley — very finely chopped
1/3 cup fine bulgur — Measured and prepared before starting
3 tomato — very small cubes
3 sticks green onions — Or half an onion, finely chopped
1/2 cup fresh mint — minced
1/2 cup lemon juice — fresh
1/3 cup olive oil — extra-virgin
1 teaspoon salt — to taste

The quantity can easily be doubled; use a wider bowl and add the dressing gradually so that the salad does not become soggy.

Equipment

Strainer — The tomatoes drain over it and the bulgur soaks in the juice that falls.
Sharp knife and board — A blunt knife bruises the parsley instead of cutting it.

Method

Cut the tomatoes and leave them in a colander, and soak the fine bulgur in their dripping juice.
15 minYou can walk away
You’ll know it’s ready when
The bulgur has soaked up the juice and softened — with no water at all.
Tip: Stick to the soaking time, then drain well so the texture isn't thrown off.
Wash the parsley and dry it thoroughly, then chop it finely with a sharp knife.
10 min
You’ll know it’s ready when
The pieces are of similar size and ready to be mixed or cooked.
Tip: Wet parsley turns to mush — and a blunt knife crushes it and turns it black.
Mix the parsley, bulgur, tomatoes, onions and mint, and season with lemon, oil and salt just before serving.
5 min
You’ll know it’s ready when
Bright green with balanced acidity — toss so no liquid collects at the bottom.
Tip: Mix only until homogeneous and taste before adding more salt.