Salad
Tabouleh
SaladOrigin: Lebanon
Herb-forward bulgur salad with parsley, tomato, mint and lemon.
Prep
25 min
Cook
—
Total time
25 min
Portions
6
Total weight
523 g
Per portion
87.2 g
Ingredients
Method
Soak the bulgur
- Soak the bulgur in boiling water until tender (about 15–20 minutes).
- Drain well and squeeze dry.
Chop herbs and vegetables
- Finely chop the parsley, mint, tomato and onion — herbs should dominate by volume.
Dress
- Toss the bulgur with the vegetables and herbs.
- Dress with lemon, oil and salt.
Rest and taste
- Taste; add lemon or salt until bright.
- Rest 15 minutes before serving.
Serving
Serve chilled or cool with flatbread. Should taste bright and herby, not grain-heavy.
Storage
Refrigerate up to 2 days.