Side · From First Feeding Event, Union Station Family Center
Tabbouleh
4 servings · Herb-forward Lebanese grain salad · Contains wheat/gluten · Double for 8 plates
Servings
servings
Recipe scales live. Whole items (eggs, lemons, onions) round up.
Ingredients
Make ahead
Must be refrigerated at least 1.5 hours before serving. The flavors develop significantly with time.
| Bulgur wheat (dry) | 3 tbsp |
| Boiling water (for soaking) | ⅓ cup |
| Flat-leaf parsley bunches | 1¼ bunch (generous) |
| Fresh mint, chopped | ½ bunch |
| Roma tomatoes, diced | 3 |
| Cucumber, diced | 1 |
| Green onions, sliced | 4 stalk |
| Fresh lemon juice | 3 tbsp |
| Virgin olive oil | 2 tbsp |
| Black pepper | ¼ tsp |
| Dried mint | ⅛ tsp |
Instructions
- Pour boiling water over bulgur wheat (2:1 water-to-bulgur ratio). Cover and soak for 15–20 minutes until all water is absorbed. Fluff with a fork and let cool completely.
- Finely chop parsley and mint, no thick stems. The herbs should be very finely chopped; this is the heart of the dish.
- Dice tomatoes and cucumbers into small cubes. Slice green onions thinly on the diagonal.
- In a large bowl, combine cooled bulgur with all herbs, tomatoes, cucumber, and green onions.
- Dress with lemon juice, olive oil, black pepper, and dried mint. Toss gently to combine.
- Taste and adjust lemon, salt, and olive oil. Cover and refrigerate at least 1.5 hours before serving.