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Tabbouleh

5.0(1691)

We think of tabbouleh as a bulgur salad with lots of parsley and mint. But real Lebanese tabbouleh is a lemony herb salad with a little bit of fine bulgur, an edible garden that you can scoop up with romaine lettuce heart leaves or simply eat with a fork. This will keep for a day in the refrigerator, though the bright green color will fade because of the lemon juice.

by Martha Rose Shulman·published 2009-06-16

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Dinner, Easy, Lunch, Quick, Appetizer

Servings

6 appetizer spread servings, 4 salad servings

Total time

30 min

Calories / serving

143 kcal

Ingredients (10)

serves

1/4 cup fine bulgur wheatbulgur
1 small garlic clove, minced (optional)garlic
Juice of 2 large lemons, to tastelemon
3 cups chopped fresh flat-leaf parsley (from 3 large bunches)
1/4 cup chopped fresh mintmint
1/2 pound ripe tomatoes, very finely choppedtomato
1 bunch scallions, finely choppedscallion
Salt, preferably kosher salt, to tastesalt
1/4 cup extra virgin olive oilextra-virgin-olive-oil
1 romaine lettuce heart, leaves separated, washed and driedromaine

Instructions (2 steps)

01Place the bulgur in a bowl, and cover with water by 1/2 inch. Soak for 20 minutes, until slightly softened. Drain through a cheesecloth-lined strainer, and press the bulgur against the strainer to squeeze out excess water. Transfer to a large bowl, and toss with the garlic, lemon juice, parsley, mint, tomatoes, scallions and salt. Leave at room temperature or in the refrigerator for two to three hours, so that the bulgur can continue to absorb liquid and swell.
02Add the olive oil, toss together, taste and adjust seasonings. Serve with lettuce leaves.

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