Tabbouleh Salad

June 1, 2014

I decided to make some tabbouleh for a potluck last month because I was in the mood for something fresh and herbal.  It was a hit--one woman went back for thirds--and I found myself eating the leftovers with a fork straight from the container at 10:30 p.m.  There's something addicting about the combination of fresh parsley, mint, and tomatoes, with a hint of olive oil and a bit of chewy bulgur.  Since this version of tabbouleh is more greens than grains, I think it tastes better with pita chips or eaten plain, rather than served with cucumber slices.  One note: be sure to dry your herbs after you wash them.  I skipped this step, and while the tabbouleh tasted fine, it was rather soggy by the end of the night.  Next time I plan to wash the herbs a couple hours beforehand and let them air dry.

Adapted from The Kitchn tutorial


Tabbouleh Salad Ingredients  
  • 1/2 cup dry bulgur
  • 1/4 cup olive oil, divided
  • 2 tablespoons freshly squeezed lemon juice, divided
  • 1/2 teaspoon salt
  • 2 bunches flat leaf parsley, washed, dried, and finely chopped (about 1 1/2 cups loosely packed)
  • 1/2 bunch of mint, washed, dried, and finely chopped (about 1/2 cup loosely packed)
  • 2 green onions, chopped
  • 2 tomatoes, chopped into 1/2 inch pieces
  • 1/4 teaspoon allspice

Prepare the bulgur: place dry bulgur in a medium bowl and cover with very hot water.  Soak until tender and chewy, about 20 minutes.  Drain bulgur and return to bowl.

Add 2 tablespoons olive oil, 1 tablespoon lemon juice, and salt to the bulgur and toss.  Add the parsley, mint, green onions, and tomatoes to bulgur mixture and toss.  Add the remaining 2 tablespoons olive oil, remaining 1 tablespoon lemon juice, and allspice to the bulgur mixture and toss.

Tabbouleh Salad

Serve with pita chips or cucumber slices if desired.

Tabbouleh Salad