Classic Tabbouleh (Recipe)

Jan 9, 2022

Classic Tabbouleh (Recipe)


✅ 1 cup (175g) coarse bulgur

✅ 1 1/2 cups (360 ml) water

✅ 1/2 teaspoon salt

✅ 2 large, ripe tomatoes, finely diced (about ½ lb)

✅ 1/4 English cucumber, halved lengthwise, seeds removed and finely chopped (about ½ cup chopped)

✅ 2 scallions, white and some of the green stalks, finely chopped
✅ 1 bunch (about 1 cup chopped) flat-leaf parsley leaves and tender stems, finely chopped

✅ 15-20 large mint leaves

✅ 3 tablespoons extra-virgin olive oil (I use Kasandrinos)

✅ 2 tablespoons fresh lemon juice

✅ 1/4 teaspoon fine salt

✅ Freshly ground black pepper, to taste


1️⃣ Bring water to a boil. Add ½ teaspoon salt and stir in bulgur. Cover and let cook over low heat for 7 minutes. This is one third of the recommended cooking time on the package. Add a little more water if the saucepan becomes dry before the 7 minutes cooking time are finished. Remove the saucepan from the oven. The bulgur will have absorbed most or all of the water. If there is a little water left in the saucepan, that’s fine. If there is a lot of water left, drain the bulgur in a strainer and put it back into the saucepan and cover

2️⃣ Let bulgur sit for another 5 minutes, covered. The bulgur should still have a slight bite and will continue to soften in the salad.

3️⃣ Fluff the bulgur with a fork to separate the grains in a large bowl or on a baking sheet. Let it cool.

4️⃣ Mix bulgur with tomatoes, cucumber, scallions (see note), parsley, mint, salt and pepper, olive oil and lemon juice. Stir well and adjust seasoning to taste. Put tabbouleh into the fridge and chill for 2 hours.


Servings : 4
Ready in : 25 Minutes
Course : Dinner, Lunch, Main Dish
Recipe Type : Mediterranean

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