Tabbouleh
Total Time
30 Minutes, plus time for the bulgur to cool
Prep Time
25 Minutes
Cook Time
25 Minutes
Rating
5 out of 5 stars
(7)
Ingredients
4 servings
- 1¼ cups water
- 1¼ teaspoons salt, divided
- 1 cup medium-grind (#2) bulgur wheat
- ¼ cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice (from 1 to 2 lemons)
- 1 small clove garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon honey
- ½ teaspoon freshly ground black pepper
- 1 English hothouse cucumber, halved, seeded, and finely diced
- 1 pint (10.5 ounces) cherry or grape tomatoes, halved
- ⅓ cup packed finely chopped fresh mint
- ½ cup packed finely chopped fresh flat-leaf parsley
- ⅔ cup thinly sliced scallions, light and green parts, from 1 bunch
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Preparation
Chef’s notes
Bulgur is sold in most large supermarkets and organic food stores (you can often find it in the bulk bins). Medium-grind bulgur is the most common (the grains are about the size of sesame seeds); coarse grind bulgur is slightly coarser and may be substituted.
Make-Ahead Instructions:
The salad can be made and refrigerated up to two days ahead of time.