📝 About This Recipe
This authentic Lebanese-style Tabbouleh is a vibrant celebration of fresh parsley, citrus, and sun-ripened tomatoes. Unlike Western versions that focus on grain, this traditional recipe treats the herbs as the star, resulting in a zesty, cooling salad that cleanses the palate. It is the quintessential Middle Eastern 'fast food'—quick to assemble, incredibly healthy, and packed with a bright, peppery punch.
🥗 Ingredients
The Grains
- 1/4 cup Extra-fine Bulgur (No. 1) (rinsed and drained)
The Herb Base
- 3 large bunches Flat-leaf Italian Parsley (stems removed, very finely hand-minced)
- 1/2 cup Fresh Mint Leaves (finely chopped)
- 4-5 stalks Green Onions (white and green parts, finely sliced)
Vegetables and Seasoning
- 3 medium Firm Roma Tomatoes (seeded and finely diced)
- 1/3 cup Extra Virgin Olive Oil (high quality, cold pressed)
- 1/4 cup Fresh Lemon Juice (about 2 lemons)
- 1/2 teaspoon Sea Salt (or to taste)
- 1/4 teaspoon Allspice or Lebanese Seven Spice (for an authentic earthy depth)
For Serving
- 1 head Romaine Lettuce Hearts (leaves separated to use as scoops)
👨🍳 Instructions
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1
Rinse the extra-fine bulgur under cold water until the water runs clear. Drain thoroughly in a fine-mesh sieve and press down to remove excess moisture.
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2
Place the damp bulgur in a small bowl. Toss it with 1 tablespoon of the lemon juice and a pinch of salt. Let it sit for 15-20 minutes; the bulgur will soften by absorbing the moisture from the lemon and the tomatoes later.
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3
Wash the parsley and mint thoroughly. This is crucial: pat them dry with a kitchen towel or use a salad spinner until they are completely dry. Wet herbs will result in a soggy, mushy salad.
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4
Using a very sharp chef's knife, finely mince the parsley. Avoid using a food processor, as it bruises the leaves and creates a bitter paste rather than a fluffy salad.
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5
Finely chop the mint leaves and the green onions. Ensure the pieces are uniform in size to the parsley for a consistent texture.
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6
Dice the tomatoes into tiny, uniform cubes (about 1/4 inch). Place them in a separate bowl and sprinkle with a tiny bit of salt to draw out excess juice if they seem overly watery.
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7
In a large mixing bowl, combine the finely chopped parsley, mint, and green onions.
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8
Add the softened bulgur and the diced tomatoes (along with any juice they released) to the herb mixture.
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9
Whisk together the olive oil, remaining lemon juice, salt, and the pinch of allspice in a small jar or bowl.
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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 and adjust seasoning. You may want more lemon for tang or more olive oil for richness.
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12
Cover and let the flavors meld in the refrigerator for at least 30 minutes before serving. This allows the bulgur to finish softening and the spices to bloom.
💡 Chef's Tips
Always use a sharp knife to avoid bruising the parsley; if your knife is dull, the salad will look dark and wilted. Ensure the herbs are bone-dry before chopping to maintain a light, fluffy texture. Don't over-soak the bulgur in water; the juice from the tomatoes and lemon provides the best flavor for hydration. If you find the raw onions too sharp, soak them in the lemon juice for 5 minutes before adding them to the salad. Use 'No. 1' grade bulgur; larger grades are too crunchy and intended for pilafs, not salads.
🍽️ Serving Suggestions
Serve inside crisp Romaine lettuce leaves used as natural spoons for a traditional 'fast food' snack. Pair with creamy homemade Hummus and warm pita bread for a complete vegetarian mezze platter. Serve alongside grilled Chicken Tawook or Lamb Kabobs to cut through the richness of the meat. Enjoy with a side of salty Halloumi cheese and a glass of chilled Arak or sparkling water with mint. Use as a topping for a Mediterranean bowl with quinoa, roasted chickpeas, and tahini dressing.