Ingredients
Main Ingredients
- ¼ cup Bulgur wheat – Fine or extra fine
- ¼ cup Extra virgin olive oil
- 3 tablespoons Lemon juice
- 2 cups Parsley – Finely minced (about 2 bunches, thick stems discarded)
- ¼ cup Mint – Finely minced (about ½ bunch, stems discarded)
- 2 Tomatoes – Finely diced
- 4 Green onions (scallions) – Finely diced
- Kosher salt to taste
- Fresh cracked black pepper to taste
- Romaine heart leaves for serving
Instructions
- Soak the Bulgur: In a small bowl or measuring cup, pour boiling water over the bulgur wheat until it is covered by about an inch. Let it soak for 30 minutes until the bulgur softens and plumps up.
- Prepare the Salad Base: In a large bowl, whisk together the olive oil, lemon juice, minced parsley, minced mint, diced tomatoes, diced green onions, a generous pinch of kosher salt, and several grinds of black pepper. Toss gently to combine.
- Drain the Bulgur: Check the bulgur for tenderness. If it is still firm, soak again or cook by boiling on the stove until tender. Once ready, drain the bulgur in a fine colander, squeezing out as much excess water as possible.
- Combine and Taste: Add the drained bulgur to the salad mixture. Toss thoroughly to blend the flavors. Adjust seasoning with additional salt and pepper as needed.
- Serve or Chill: Serve the tabbouleh immediately with romaine lettuce leaves, or refrigerate for at least 1 hour to allow the flavors to meld together for an even better taste.
Notes
- Refer to step-by-step photos in the original recipe post for visual guidance.
- Bulgur wheat grades vary: some soften by soaking, others require boiling. Follow package instructions for best results.
- For a gluten-free option, substitute bulgur with cooked, cooled quinoa or couscous.
- Use flat-leaf parsley for optimal flavor and texture; curly parsley is a less desirable alternative.
- Scallions (green onions) are preferred, but finely minced red or white onions can be used.
- Prep Time: 10 minutes
- Cook Time: 30 minutes (soaking), or 10 minutes (boiling if needed)
- Category: Salad
- Method: No-Cook
- Cuisine: Middle Eastern
- Diet: Vegetarian
