Parsley-heavy bulgur salad with tomato, mint and lemon. Fresh, herby and mostly green.
25 minTotal time
6Serves
3Steps
LebaneseCuisine
Method
- Prep
Soak bulgur
Cover bulgur with boiling water, cover and soak 15 minutes. Drain and squeeze dry.
Why: Fine bulgur needs no cooking — just soaking.
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Chop herbs
Finely chop parsley and mint — they should dominate the bowl.
Why: Traditional tabbouleh is mostly herb, not mostly grain.
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Combine
Mix bulgur, herbs, tomatoes, spring onions, oil, lemon and salt. Rest 15 minutes.
Why: Resting lets flavours meld.
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Chef's tip
Use a mezzaluna or food processor for the herbs if chopping by hand feels endless.
