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Tabbouleh

Middle Eastern · 25 min · Easy · 6 servings

Tabbouleh

A parsley salad first and a grain salad second — bright, lemony and green, with just enough bulgur to give it body. The kind of thing that makes everything else on the table taste better.

~150 cal per serving — Calories are approximate, per serving — a guide only.

nut-freesoy-freelow-calorie
Plan it:

Method

  1. 1

    Soak the bulgur

    ⏱ 15 min

    Put the bulgur in a bowl and pour over just enough boiling water from the kettle to cover. Cover with a plate and leave until tender and fluffy, then fluff with a fork and let it cool.

  2. 2

    Chop everything fine

    While it soaks, chop the parsley, mint, tomatoes and scallions as finely as you can — this is a fine, confetti-like salad, so the knife work matters.

  3. 3

    Dress and toss

    ⏱ 1 min

    In a large bowl, whisk the lemon juice, olive oil, salt and pepper. Add the cooled bulgur, herbs, tomatoes and scallions and toss well.

  4. 4

    Rest and taste

    ⏱ 10 min

    Let it sit for 10 minutes so the bulgur drinks up the dressing, then taste and adjust — it usually wants more lemon and salt than you'd think.

Notes

The ratio is the secret: this should be overwhelmingly parsley with bulgur as a supporting act, not the other way round. Fine bulgur only needs soaking, not cooking.

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