Tabbouleh Recipe
A vibrant Middle Eastern salad crafted from finely chopped herbs, bulgur wheat, crisp vegetables, and bright citrus dressing. Ideal for mezze platters, light lunches, or picnic spreads. This refreshing dish can be prepared up to three days ahead and served either chilled or at ambient temperature.
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Servings: 6
Ingredients
- 1 cup diced English cucumber
- ⅓ cup finely chopped fresh mint
- 2 scallions chopped
- ⅓ cup extra-virgin olive oil
- Pinch of cinnamon
- ½ teaspoon sea salt
- ⅔ cup cooked bulgur wheat*
- 3 tablespoons fresh lemon juice
- 1 cup cored and diced tomato
- 3 cups finely chopped curly parsley approximately 2 bunches
- 1 garlic clove grated
- ¼ teaspoon ground coriander
Instructions
- In a spacious mixing bowl, vigorously whisk the extra-virgin olive oil with the fresh lemon juice, grated garlic, sea salt, ground coriander, and a pinch of cinnamon until thoroughly emulsified. Fold in the finely chopped parsley, diced cucumber, cored tomato, cooked bulgur wheat, fresh mint, and scallions. Toss gently yet thoroughly to ensure an even coating. Adjust seasoning to preference and refrigerate until serving time.
Notes
*For coarse bulgur, bring 2 cups of water to a boil in a medium saucepan. Stir in 1 cup of dry coarse bulgur, cover, and remove from heat. Allow to stand for 20 to 30 minutes or until the grains are tender, then drain any surplus water and fluff with a fork. Measure ⅔ cup for the salad once cooled to room temperature. Any remaining bulgur may be reserved for another dish. For fine bulgur, place in a bowl and submerge with ½ inch of water. Soak for 20 minutes or until tender, then drain thoroughly.