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Tabbouleh

Lebanon · Starter · Easy

Tabbouleh

Lebanon's parsley salad with a little bulgur, tomato and lemon

A salad of finely chopped flat-leaf parsley and mint with diced tomato, spring onion and a small amount of fine bulgur, dressed with lemon and olive oil. The bulgur softens in the tomato juice instead of water, so the salad stays green, bright and never soggy.

VeganDairy-freeLow calorieLow saltLow sugarPlant-basedMediterranean
Energy
203 kcalper serving
Prep
35 min
Cook
0 min
Rest
15 min
Protein
4 g
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Equipment

  • Fine sieve
  • Salad spinner
  • Large sharp chef's knife
  • Large chopping board
  • Large mixing bowl

Before you start

  1. Pick the parsley leaves from the thick stems; you can use the thin top stems.
  2. Sharpen your knife. A dull knife bruises parsley and turns it dark and wet.
  3. Squeeze the lemons.

Method

  1. Rinse the bulgur

    40 g fine bulgur

    Put the bulgur in the sieve and rinse under cold running water for 30 seconds. Shake well and tip it into the large bowl.

    Done when The water running through is almost clear and the bulgur is damp but not dripping.

  2. Wash and dry the herbs

    200 g flat-leaf parsley20 g fresh mint

    Wash the parsley and mint in a large bowl of cold water and lift them out, leaving any grit behind. Spin dry in batches, then spread on a towel for 10 minutes.

    Done when The leaves feel completely dry to the touch and do not stick to your fingers.

    Tip Wet parsley turns into a green paste when chopped. Drying it well is the most important step.

  3. Chop the parsley

    200 g flat-leaf parsley

    Gather a handful of parsley into a tight bundle and slice it very finely with the knife, rocking as little as possible. Repeat with the rest.

    Done when The parsley is in fine, separate shreds about 1–2 mm wide that fall loosely; the board is barely green.

    Tip Do not use a food processor. It bruises the leaves and the salad weeps.

  4. Chop the mint

    20 g fresh mint

    Stack the mint leaves, roll them up and slice finely just before mixing.

    Done when Thin bright green ribbons with no blackened edges, and a sharp fresh smell.

  5. Dice the tomatoes

    300 g ripe firm tomatoes40 g fine bulgur

    Cut the tomatoes into 5 mm dice. Tip the dice and their juice over the bulgur and leave for 15 minutes.

    Done when The bulgur has swollen and is tender when you bite a grain, with no hard centre.

  6. Season the spring onions

    4 spring onions¼ tsp Lebanese seven-spice4 g salt

    Slice the spring onions thinly. Rub them between your fingers with the seven-spice and a pinch of the salt.

    Done when The onions are coated and slightly softened, and smell sweet and warm.

  7. Combine

    200 g flat-leaf parsley20 g fresh mint300 g ripe firm tomatoes4 spring onions40 g fine bulgur

    Add the parsley, mint and spring onions to the bowl with the tomatoes and bulgur. Fold together gently with your hands or two spoons.

    Done when The salad looks mostly green, with tomato and bulgur spread evenly through it.

  8. Dress

    60 ml lemon juice60 ml extra virgin olive oil4 g saltto taste black pepper

    Pour over the lemon juice and olive oil, add the rest of the salt and some pepper, and toss lightly. Taste and adjust.

    Done when Every leaf glistens and the salad tastes sharply lemony with no pool of dressing at the bottom.

    Tip Dress only just before serving. Salt draws water out of the parsley within 20–30 minutes.

  9. Serve

    8 leaves romaine lettuce leaves

    Pile the tabbouleh on a plate and tuck the lettuce leaves around it for scooping.

    Done when The salad is loose and fluffy, not packed or wet.

Common mistakes

The salad is soggy and dark.

Fix The parsley was wet, chopped with a dull knife, or dressed too early. Dry it well, use a sharp knife and dress just before serving.

It tastes like a grain salad.

Fix Too much bulgur. Tabbouleh is a parsley salad; the bulgur is only a seasoning.

The bulgur is crunchy.

Fix It was coarse bulgur or not soaked long enough. Use fine bulgur and give it the full 15 minutes in the tomato juice.

Serving

Serve straight away as part of a mezze with hummus, baba ghanouj, falafel or grilled meats, with crisp lettuce or vine leaves for scooping.

Storage and reheating

Best eaten the day it is made. Dressed leftovers keep 1 day in the fridge, covered, but the parsley will soften.

Make ahead

Wash, dry and chop the herbs up to 4 hours ahead and keep them in the fridge under a damp towel. Dice the tomatoes and mix everything only at the last minute.

Variations

Gluten-free with quinoa

Replace the bulgur with 60 g of cooked, cooled quinoa and add it with the herbs. The salad becomes gluten-free.

With cucumber

Add 1 small cucumber, seeded and cut into 5 mm dice, with the tomatoes.

Pomegranate

Scatter the seeds of half a pomegranate over the top and add 1 teaspoon of pomegranate molasses to the dressing.

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