Tabouli Recipe
Tabouli has its roots in the Levant region, particularly in Lebanon and Syria, where it is a staple in many households. Traditionally served as part of a mezze (an assortment of small dishes), this salad dates back centuries. It was originally made with simple, locally available ingredients, showcasing the culinary philosophy of using fresh, seasonal produce.
Equipment
- Sharp knife and cutting board
- Mixing bowl
- Measuring cups and spoons
- A fine sieve (optional, for rinsing bulgur)
Ingredients
Salad Base
- 1 cup of finely chopped parsley (about 2 bunches)
- 1/4 cup of fresh mint leaves, finely chopped
- 1/3 cup of fine bulgur wheat
- 2 medium tomatoes, diced
- 1 small cucumber, diced (optional)
- 1/4 cup of green onions, finely sliced
Dressing
- 1/4 cup of freshly squeezed lemon juice (about 2 lemons)
- 1/4 cup of extra virgin olive oil
- Salt to taste
- 1/4 teaspoon of black pepper
Instructions
- Prepare the Bulgur WheatIf you’re using fine bulgur, rinse it under cold water and let it sit for 10 minutes to absorb water. Drain any excess liquid. If using a coarser variety, you may need to soften it by soaking it in boiling water for 10 minutes, then draining.
- Chop the VegetablesFinely chop the parsley, mint, tomatoes, cucumbers, and green onions. Parsley should be the star of the salad, so aim for a finely minced consistency.
- Mix the Base IngredientsIn a large mixing bowl, combine the parsley, mint, tomatoes, cucumbers, green onions, and prepared bulgur wheat.
- Prepare the DressingIn a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper.
- Combine and TossPour the dressing over the salad and gently toss everything together until evenly coated. Adjust seasoning as needed.
- ServeLet the salad sit for about 10 minutes to allow the flavors to meld together. Serve chilled or at room temperature as a side dish or light meal.