Traditional Lebanese Tabbouleh
Ingredients
- • 120 g fresh parsley
- • 30 g fresh mint leaves
- • 60 g fine bulgur wheat
- • 300 g ripe tomatoes
- • 4 item green onions
- • 60 ml lemon juice
- • 60 ml extra virgin olive oil
- • 5 g salt
- • 1 sprinkle black pepper to taste
Instructions
- 1
Rinse the bulgur wheat in cold water, then soak in 120ml (1/2 cup) of water for 20 minutes until softened. Drain any excess water and fluff with a fork.
- 2
While bulgur soaks, wash and thoroughly dry the parsley and mint. Remove thick stems from parsley and finely chop the leaves. Finely chop the mint leaves.
- 3
Dice the tomatoes into small 1/4-inch pieces, removing excess seeds and juice to prevent the salad from becoming watery.
- 4
Thinly slice the green onions, including both white and green parts.
- 5
In a large bowl, combine the chopped parsley, mint, drained bulgur, diced tomatoes, and sliced green onions.
- 6
In a small bowl, whisk together the lemon juice, olive oil, and salt until well combined.
- 7
Pour the dressing over the salad and toss thoroughly to combine all ingredients.
- 8
Let the tabbouleh rest for 15-20 minutes before serving to allow flavors to meld.
- 9
Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
- 10
Serve chilled or at room temperature with pita bread, lettuce leaves, or as part of a mezze platter.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"This authentic tabbouleh celebrates fresh herbs as the star, not the bulgur - a common mistake many make. The key is finely chopping the parsley by hand and letting it rest with salt to release its vibrant flavors before mixing."
