Authentic Spring Tabbouleh
Traditional tabbouleh is a perfect salad for spring and summer. Fine bulgur is macerated in fresh herbs and vegetable juices, seasoned with spices, dredged with olive oil, and infused with lemon juice.
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Ingredients
- 1/4 cup dry bulgur wheat
- 3 cups flat-leaf parsley leaves and tender stems chopped fine
- 2-3 tomatoes diced small
- 1-2 cucumbers diced
- 4 scallions sliced ¼ cup
- 1/4 cup lemon juice more to taste
- 6 mint leaves chopped
- 1/2 cup olive oil
- 1 teaspoon salt
- ½ teaspoon Aleppo pepper
- 1 teaspoon paprika
Instructions
- In a small bowl cover the bulgur with 1⁄2 cup of hot water and ½ teaspoon of salt, cover and set aside to hydrate.
- Dice the tomatoes and cucumbers and place in a large bowl.
- Chop the scallions and parsley as finely as you can and add to the bowl.
- Check the bulgur, it should be fluffed and doubled in volume. Add it to the rest of the ingredients. Toss all together and season with salt and spices. Add the lemon juice and give it a stir. Drizzle with the olive oil and lastly, chop the mint and add it to the salad.
- Chill the salad in the fridge for a couple of hours. The bulgur will absorb the additional juices from the vegetables and greens.
- If there is too much liquid in the salad you can drain it to prevent sogginess. Adjust the seasoning and add lemon juice to taste.
- Serve on a bed of whole leaf lettuce, with lavash or pita bread.
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
