Garden-Fresh Lebanese Tabbouleh
A vibrant, herb-forward salad where mountains of finely chopped parsley take center stage, brightened with juicy tomatoes, sharp green onion, and nutty bulgur wheat. Dressed with a generous pour of lemon juice and olive oil, this is the quintessential Lebanese mezze dish that tastes like a sunlit herb garden.
Ingredients
- 3 large bunches fresh flat-leaf parsley (about 4 cups finely chopped)
- 1/2 cup fresh mint leaves, finely chopped
- 1/4 cup fine bulgur wheat
- 3 medium ripe tomatoes, finely diced
+ 8 more ingredients
Instructions
Rinse the bulgur wheat and place it in a small bowl. Cover with warm water and let it soak for 15 to 20 minutes until tender but still slightly chewy. Drain thoroughly and squeeze out all excess water with a clean towel.
While the bulgur soaks, wash and thoroughly dry the parsley and mint. Drying the herbs completely is critical for the right texture.
Remove the thick parsley stems and finely chop the leaves. You want them minced quite small but not pulverized.
Finely chop the mint leaves and add them to a large mixing bowl along with the parsley.
Dice the tomatoes small and add them to the bowl. Add the sliced green onions.
Add the drained bulgur to the herb mixture and toss gently to combine.
In a small bowl, whisk together the olive oil, lemon juice, salt, pepper, and allspice.
Pour the dressing over the salad and toss everything together. Taste and adjust the lemon and salt.
Let the tabbouleh rest for 10 minutes to allow the flavors to meld. Serve with crisp romaine lettuce leaves for scooping.
Nutrition Estimate
Per serving • Estimated by Blinner AI