Tabbouleh
Total Time
40 mins
Prep Time
20 mins
Cook Time
20 mins
Rating
4.98 out of 5 stars
(79)
Ingredients
6 servings
- ⅓ cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 garlic clove, grated
- ½ teaspoon sea salt
- ¼ teaspoon ground coriander
- Pinch cinnamon
- 3 cups finely chopped curly parsley, about 2 bunches
- 1 cup diced English cucumber
- 1 cup cored and diced tomato
- ⅔ cup cooked bulgur wheat*
- ⅓ cup finely chopped fresh mint
- 2 scallions, chopped
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Preparation
Step 1
In a large bowl, whisk together the olive oil, lemon juice, garlic, salt, coriander, and cinnamon. Add the parsley, cucumber, tomato, bulgur, mint, and scallions and toss to combine.
Step 2
Season to taste and chill until ready to serve.
Step 3
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Chef's notes
To cook coarse bulgur, bring 2 cups of water to a boil in a medium pot. Stir in 1 cup dry coarse bulgur, cover, and remove from the heat. Let sit for 20 to 30 minutes, or until the bulgur is tender. Drain any excess water, then fluff with a fork. Measure 2/3 cup cooked bulgur for the salad, and save the rest for another use. Allow the bulgur to cool to room temperature before adding to the salad.
To prepare fine bulgur, place it in a bowl and cover with 1/2 inch of water. Soak for 20 minutes, or until tender. Drain.
