The Kitchen · Salad
Tabbouleh
From The Kitchen
Fresh parsley, mint, tomatoes and lemon make tabbouleh one of the brightest salads in Mediterranean cooking. It's perfect alongside grilled fish, chicken, lamb, or tucked into a pita with hummus.
Scale
Ingredients
- ½ cup fine bulgur wheat
- ¾ cup boiling water
- 3 cups finely chopped fresh flat-leaf parsley (about 3 large bunches)
- ½ cup finely chopped fresh mint
- 4 Roma tomatoes, seeded and finely diced
- 4 green onions, thinly sliced
- ¼ cup extra virgin olive oil
- Juice of 2 lemons
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Method
- Pour the boiling water over the bulgur, cover, and let stand 20–25 minutes until absorbed. Fluff and cool completely.
- Finely chop the parsley and mint — the finer, the better.
- Combine the cooled bulgur, parsley, mint, tomatoes and green onions.
- Whisk the olive oil, lemon juice, salt and pepper and toss to combine.
- Refrigerate 30 minutes before serving if time allows.
Gina's tip
The key to great tabbouleh is dry ingredients — pat the parsley dry, seed the tomatoes, and cool the bulgur fully. For a gluten-free version, swap the bulgur for 1 cup cooked, cooled quinoa.
Coach's Note
More herbs than grain, the way it's meant to be. It's practically a bowl of parsley, and that's exactly why it's so good for you.
Serve With
I hope this recipe finds a place in your kitchen as it has in mine. Enjoy!
— Gina