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This keeps the ratio true to authentic tabbouleh, where finely chopped parsley is the main event and bulgur wheat plays a supporting role, rather than the reverse found in many Westernized versions. Letting the salad rest for a short while after tossing is what allows the lemon and olive oil dressing to fully soak into the bulgur, tying the whole dish together.
Per serving
150kcal
Calories
3g
Protein
Prep Time
25 min
Cook Time
0 min
Servings
5 people
Difficulty
easy
17g
Carbs
9g
Fat
4g
Fiber
2g
Sugar
Follow step-by-step with voice guidance.
Place the fine bulgur in a bowl and cover with the boiling water.
Let it sit, covered, for 15 to 20 minutes, until the water is absorbed and the bulgur is tender, then fluff with a fork and let cool.
Finely chop the fresh parsley, removing most of the thick stems.
Finely chop the fresh mint and dice the tomatoes and cucumber.
In a large bowl, combine the cooled bulgur, chopped parsley, mint, tomatoes, cucumber, and finely diced red onion.
In a small bowl, whisk together the olive oil, fresh lemon juice, salt, and pepper.
Pour the dressing over the salad and toss well to combine.
Let the salad rest for 10 minutes before serving to allow the flavors to meld.
Chop the Parsley Very Finely: A true tabbouleh is mostly herbs, so finely chopped parsley should make up the bulk of the salad rather than being just a garnish. Drain the Bulgur Well: Excess water left in the bulgur can make the finished salad watery, so let it sit undisturbed until fully absorbed before fluffing. Let It Rest Before Serving: A short resting period allows the lemon and olive oil dressing to soak into the bulgur, deepening the overall flavor.
Authentic tabbouleh uses parsley as the main ingredient with only a small amount of bulgur mixed in, so if it tastes grain heavy, try doubling the parsley and reducing the bulgur next time.
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