📝 About This Recipe
Transport your senses to the sun-drenched hills of Lebanon with this vibrant, herb-forward Tabbouleh. Unlike Western variations that favor heavy grains, this authentic version treats fine bulgur wheat as a delicate accent to a mountain of emerald-green parsley and zesty mint. It is a refreshing, nutrient-dense masterpiece that balances the sharp tang of lemon with the earthy richness of extra virgin olive oil.
🥗 Ingredients
The Grains
- 1/2 cup Fine Bulgur Wheat (Grade #1, extra fine)
- 2 tablespoons Fresh Lemon Juice (to soak the bulgur)
The Herb Garden
- 3 large bunches Flat-Leaf Italian Parsley (very finely hand-chopped; avoid food processors)
- 1/2 cup Fresh Mint Leaves (finely chopped)
- 4-5 stems Green Onions (white and green parts, finely sliced)
The Vegetables
- 3 medium Firm Red Tomatoes (seeded and finely diced)
- 1 small Persian Cucumber (optional, finely diced for extra crunch)
The Dressing & Seasoning
- 1/2 cup Extra Virgin Olive Oil (high quality, cold-pressed)
- 1/4 cup Fresh Lemon Juice (adjust to taste)
- 1/4 teaspoon Lebanese Seven Spice (or a pinch of allspice and cinnamon)
- 1 teaspoon Sea Salt (or to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
For Serving
- 1 head Romaine Lettuce Hearts (individual leaves used as scoops)
👨🍳 Instructions
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1
Rinse the fine bulgur wheat in a fine-mesh sieve under cold water until the water runs clear. Drain thoroughly.
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2
Place the bulgur in a small bowl and toss with 2 tablespoons of lemon juice. Set aside for 20 minutes; the bulgur will soften by absorbing the juice and the moisture from the vegetables later.
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3
Wash the parsley and mint thoroughly in cold water. It is crucial to dry them completely using a salad spinner or by patting them with kitchen towels. Wet herbs will result in a soggy salad.
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4
Using a very sharp knife, remove the thickest stems from the parsley. Gather the leaves into a tight bunch and shave them as finely as possible. Do not use a food processor, as it bruises the leaves and turns them into a paste.
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5
Finely chop the fresh mint leaves and the green onions. Add them to a large mixing bowl with the chopped parsley.
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6
Core the tomatoes and remove the watery seeds. Dice the flesh into very small, uniform pieces (about 1/4 inch). If using cucumber, dice it to the same size.
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7
Place the diced tomatoes in a colander for 5 minutes to drain any excess juice before adding them to the herb mixture.
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8
Add the softened bulgur wheat to the large bowl with the herbs and vegetables.
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9
In a small jar or bowl, whisk together the olive oil, remaining lemon juice, salt, pepper, and Lebanese Seven Spice until emulsified.
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10
Pour the dressing over the salad and toss gently with two large spoons until every leaf is glistening and the ingredients are evenly distributed.
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11
Taste the Tabbouleh. It should be bright and zesty. Add more salt or lemon juice if needed to make the flavors pop.
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12
Cover and let the salad rest in the refrigerator for at least 30 minutes before serving. This allows the bulgur to fully tenderize and the flavors to marry.
💡 Chef's Tips
Always use a sharp knife; a dull blade will bruise the parsley and cause it to wilt and darken prematurely. Ensure the herbs are bone-dry before chopping to maintain a fluffy, light texture. Authentic Tabbouleh is a parsley salad with a little wheat, not a grain salad with a little parsley—keep the ratio herb-heavy. If you cannot find Lebanese Seven Spice, a tiny pinch of ground allspice and cinnamon provides that authentic aromatic depth. Add the salt just before serving if you are making it ahead of time, as salt draws moisture out of the vegetables and can make the salad watery.
🍽️ Serving Suggestions
Serve inside crisp Romaine lettuce leaves or fresh cabbage leaves for a traditional handheld appetizer. Pair with a side of creamy hummus and warm, pillowy pita bread. Serve as a refreshing side dish to grilled meats like Chicken Tawook or Lamb Shish Kebab. Accompany with a glass of chilled Arak or a crisp, dry Sauvignon Blanc. Top with a few toasted pine nuts for an extra layer of buttery crunch.