Tabouli, a popular dish in Middle Eastern cuisine, is a fresh and vibrant salad that features parsley and bulgur, with parsley taking the spotlight. Originally from Lebanon and Syria, tabouli has gained popularity and can often be found on restaurant menus and in grocery store take-out sections. If you’d like to learn how to make this salad at home, I’m here to guide you through the process!
Ingredients:
This nutritious dish centers around a base of parsley and bulgur, but it also typically includes mint, tomato, scallion, lemon juice, and olive oil. Tabouli is uncomplicated to make, and after preparing it a few times, you’ll be able to adjust the ingredient amounts to suit your personal taste. I’m providing a basic recipe to get you started, so don’t be intimidated by the process—it’s easier than you think!
Here is what you will need to have on hand:
- Bulgur
- Parsley
- Scallion
- Tomato
- Mint
- Lemons
- Olive Oil
Prep Work
Bulgur
For this recipe, I recommend using fine bulgur, as it doesn’t require cooking — only soaking. Start by rinsing the bulgur in cold water and draining it. Then, place it in a bowl and cover it with cold water, ensuring the water level is about 1/4 inch above the surface of the bulgur. Set the bowl aside on the countertop to absorb the water while you prepare the other ingredients.
Parsley
Many recipes call for using only curly parsley, but in a pinch, I’ve mixed in flat-leaf parsley, and it works just fine. I do, however, prefer curly parsley for its texture and durability in this recipe. Begin by removing the longer, tougher stems and finely chopping the curly parsley foliage along with the tender stems. While the sheer bulk of the parsley will significantly decrease in size as you chop it finely, this is exactly what you want. I also recommend using a sharp knife instead of a food processor to achieve the desired texture.
Scallion
You’ll also need to prepare scallions. Start by removing any dried or damaged tops as well as the bulb and root end. Rinse the scallions thoroughly and dice them into small circlets, using both the green and white parts of the stalk. Scallions, which are part of the Allium genus, are a type of onion. They are milder, however, while still being flavorful enough to season the tabouli nicely.
Mint
Mint is the secret gem in this recipe. It adds a refreshing, cooling note to the salad. Start by rinsing the mint leaves, then remove the stems and finely chop the leaves, just as you did the parsley. Again, I recommend using a sharp knife instead of a food processor to ensure you get finely chopped, crisp greens rather than mush.
Tomato
Nothing compares to the flavor of a garden-fresh tomato, making it the perfect addition to tabouli salad during the summer and early fall. Fresh cherry tomatoes straight from the vine also work wonderfully. If you’re preparing this salad outside of gardening season or don’t have access to home-grown produce; opt for the ripest, reddest, organic tomatoes available at your grocery store. Dice them into bite-sized squares and add them to your tabouli for a burst of fresh flavor.
Putting It All Together
At this stage, you will have freshly chopped parsley, scallions, mint, and tomato in your salad bowl. Meanwhile, the bulgur, (which has been soaking separately for at least 30 minutes), should now be drained of any remaining water. Add the damp bulgur to the bowl with your herbs, scallion and tomatoes. You can refrigerate the mixture until you’re ready to dress and serve it.
When it’s time to dress the tabouli salad, pour lemon juice and olive oil over the ingredients in the bowl and mix thoroughly. Season with salt and pepper to taste, and your tabouli is ready to enjoy!
Dressing for Tabouli
For dressing this flavorful and herby tabouli salad, all you need are fresh lemon juice and olive oil. The vibrant tang of the lemon juice and the underlying sweetness of the olive oil provide the perfect balance to complement the herbs. Simply cut lemons in half and squeeze the juice into a 1/3 cup of olive oil. Give it a good shake and set it aside until you’re ready to dress the salad. You can always adjust the oil/lemon ratio to your personal taste.
You can serve tabouli salad as a side dish with meals or as an appetizer item. Try filling a fresh romaine lettuce leaf with tabouli salad – and enjoy the crunchy deliciousness!
Tabouli
Ingredients
- 2 bunches curly parsley
- 3 scallions
- 1/4 cup whole mint leaves
- 2 medium, ripe tomatoes
- 2/3 cup fine bulgur
- 1/2 cup fresh lemon juice
- 1/3 cup extra virgin olive oil
- salt & pepper to taste
Instructions
- Measure and rinse fine bulgur. Place in a bowl. Cover with water to about 1/4 inch above bulgur surface. Set aside and let the bulgur absorb the water for at least 30 minutes.
- While bulgur is soaking, wash the parsley and trim off any long, tough stems. Using a sharp knife, finely chop the curly parsley and its tender stems. Place in a bowl.
- Wash the scallions, removing bulbs and any shriveled/damaged ends. Dice the scallion into small circlets and place in the bowl on top of the parsley.
- Next, wash the mint leaves. Remove the stems and finely chop the leaves as you did with the parsley. Add to the bowl with the scallion and parsley.
- Wash the tomatoes and dice into bite-sized chunks. Add to the bowl with the parsley, scallion and mint.
- Check on the bulgur to see if it has absorbed the water. This usually takes at least 30 minutes. Squeeze any excess out of the bulgur and add it to the bowl with the other ingredients. Place the bowl in the refrigerator.
- When you are ready to serve: Use the juice of two lemons (approximately 1/2 cup) and mix with the olive oil. Dress the tabouli and mix thoroughly. Salt and pepper to taste and serve.