Description
A classic tabbouleh recipe filled with fresh herbs.
Ingredients
Scale
- 1/4 cup whole wheat bulgur*
- 1 cup currant or cherry tomatoes, halved
- 1 cup diced cucumber*
- 2 green onions, finely chopped
- 2 bunches flat leaf parsley, leaves and small stems included
- 1/4 cup mint leaves*
- 1/3 cup olive oil
- juice of 1 large lemon
- 1/4 teaspoon allspice
- kosher salt to taste
Instructions
- In a small bowl, cover the bulgur with 1 inch boiling water. Let sit for 20 minutes. Strain any excess water and set aside.
- To a large bowl, add the tomatoes, cucumber, and green onions.
- Gather the mint leaves and parsley into a tight bunch. With a large, sharp knife, chop the leaves lengthwise, and then widthwise. The leaves should be coarsely chopped. Add to the tomato mixture.
- Add the bulgur and toss together. The bulgur will soak up any additional liquid created by the vegetables.
- In a small bowl, add the olive oil, lemon juice, and allspice. Whisk until blended and then mix into the salad.
- Finish with a pinch of kosher salt, or to taste, right before serving. Best eaten the same day.
Notes
Adapted from Andy Baraghani’s recipe for Bon Appétit.
Bulgur: Light bulgur also works.
Cucumbers: Persian cucumbers add the sweetest flavor.
Mint: Feel free to add more mint!
Keywords: tabbouleh, currant tomato, parsley, gardening, growing parsley, mezze, Levantine food, healthy, vegan, vegetarian, whole grain