Tabbouleh - Bulgur and Parsley Salad Recipe
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PrintTotal time: 15 to 30 minutes
Preparation time: 15 minutesCooking time: None
Difficulty: Easy
Chef's Note
Lebanon's famous tabbouleh is renowned for its fresh, healthful and energizing qualities. It can be eaten as is, in pita bread or as a side dish. The parsley that is an important element of this Middle Eastern dish actually has a stimulating effect: the botanist Culpeper warned the English that an overindulgence in it could violate religious precepts!
There are numerous variations. Feriale just washes the bulgur and dries it without putting it into boiling water. Noha prefers to let the cracked wheat sit for 10 minutes in boiling water.
In Iran it is prepared an hour or two in advance, just enough time for the flavours to meld, though never several hours ahead. It is served with lettuce or vine leaves.
To be authentic, tabbouleh must be made with bulgur (cracked wheat), not couscous as is frequently done.Ingredients
Ingredients (Feriale's version)
- 350 g (12 oz.) Bulgur (cracked wheat)
- 5 bunches of parsley, finely chopped
- 2 small bunches of mint, chopped
- 3 tomatoes, diced
- 1 small green onion, minced
- 1 small white onion, minced
- A drizzle of olive oil
- Lemon juice
- Salt and pepper
- Noha prefers to use shallot and lime juice
Method
- Prepare the bulgur;
- chop the onion or shallot and season with a little salt and pepper;
- add the parsley, mint and tomatoes;
- drizzle the olive oil and the fresh lemon or lime juice over top;
- mix all the ingredients together.
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