Lebanese · Free recipe
Parsley-Packed Tabbouleh
The Levantine way means parsley is the star and bulgur is only a whisper, so this salad is vivid green and flecked with tomato, mint and scallion. Plenty of lemon and olive oil make it sharp and juicy, ideal alongside anything grilled.
- Prep
- 30 min
- Cook
- 0 min
- Total
- 30 min
- Serves
- 4
- Level
- Easy
Method
-
Put the diced tomatoes in a sieve over a bowl, sprinkle with salt, and let them drain; save the juice.
-
Place the bulgur in a small bowl, pour the reserved tomato juice and half the lemon juice over it, and let it soften for 15 minutes.
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Meanwhile, pick the parsley leaves and tender stems, gather them in tight bundles, and slice very finely with a sharp knife rather than chopping back and forth, which bruises the leaves.
-
Finely slice the mint the same way and combine it with the parsley, green onions and drained tomatoes in a large bowl.
-
Add the softened bulgur, remaining lemon juice, olive oil, allspice, salt and pepper, and toss well; taste and add more lemon if it is not bracing.
Zest note from the test kitchen
Make sure the parsley is bone dry before slicing; wet herbs turn to a dark paste under the knife and the salad will go limp within minutes.
