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.